Braised Lamb with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25 g | (83 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 21 μg | (35 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 29.6 mg | (247 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 262 μg | (87 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 2,142 mg | (54 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 650 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 Leg of lamb
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
- 1 root garlic cloves
- 3 sprigs rosemary
- 600 grams small potatoes (cooked, unpeeled)
- 1 Red Bell pepper (cleaned, cored and cut into strips)
- 150 grams green Beans (cleaned, trimmed)
- 4 very small Artichoke
- 1 Tbsp lemon juice
- 4 Tomatoes (skinned, quartered, cored)
- olive oil
Preparation steps
Rinse lamb, pat dry, season with with salt and pepper and place into a roasting pan. Brush with melted butter.
Separate garlic cloves. Add garlic cloves and rosemary sprigs to the pan, add 2 cups of water and roast lamb in preheated oven at 180°C (approximately 350°F) for about 2.5 hours, baste meat with cooking juices often.
Peel potatoes. Heat olive oil in a pan and saute potatoes until golden, season wth salt, pepper and rosemary.
Cook beans in boiling salted water for about 6-8 minutes. Drain, rinse in cold water and drain again.
Rinse artichokes, halve and remove hard stalks, drizzle with lemon juice. Heat olive oil in a pan and saute artichokes, cut side down, until golden brown.
10 minutes before the end of roasting, remove garlic cloves from the pan. Add tomatoes and peppers to the pan and finish roasting.
Peel garlic and add pulp to the pan.
Remove meat from the pan, let rest briefly and slice. Arrange meat with vegetables on plates and drizzle with cooking sauce. Serve.
