Braised Leg of Lamb
Braised Leg of Lamb - Festive roast braised in the French style, juicy and flavorful
Healthy, because
Even smarter
Nutritional values
Dark meats such as beef, game and lamb impress with a particularly high iron content. Even a slight lack of this trace element impairs physical and mental performance and makes the body more susceptible to disease. The vitamin C contained in the recipe (1/4 of the daily requirement) facilitates the absorption of iron.
Classic French satiation side dish: crispy baguette; a green salad tastes good with it. And for those who want to increase the vitamin C content, an aperitif based on orange juice is served in advance.
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 885 mg | (22 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 434 mg | |||
| Cholesterol | 180 mg |
Ingredients
- Ingredients
- 1 Leg of lamb (about 1.5 kg)
- salt
- peppers (from the mill)
- 2 Tbsps Dijon mustard
- 1 lemon
- 2 sprigs rosemary
- 4 garlic cloves
- 4 Tbsps olive oil
- ¾ cup Red wine
- 1 ¾ cups lamb stock
- 1 bay leaf
- 3 allspice
- 2 large carrots (about 400 grams)
- 1 bunch scallions
- 2 Tbsps golden raisin
- 1 bunch flat-leaf parsley
Kitchen utensils
Preparation steps
Rinse the lamb and pat dry. Rub all over with salt, pepper and mustard.
Rinse the lemon in hot water and wipe dry. Finely grate the zest and squeeze out lemon juice.
Rinse the rosemary and shake dry. Peel the garlic and chop coarsely, then place 1 teaspoon garlic in a small bowl and set aside.
Heat the olive oil in a roasting pan over high heat and brown the lamb on all sides.
Pour the wine into the roasting pan and bring to a boil, then add the stock and lemon juice and return to a boil. Add the bay leaf, allspice, half of the lemon zest and the rosemary, then season generously with salt and pepper. Cover and bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 1 hour.
Meanwhile, peel carrots and cut into slices. Rinse scallions, wipe dry and cut into rings. Add carrots, scallions and golden raisins to the lamb after 1 hour cooking time and continue cooking until lamb is very tender, about 1 hour more.
Rinse the parsley, shake dry, pluck leaves and chop finely. Mix parsley with remaining garlic and lemon zest. Season with salt and pepper. Serve lamb with vegetable sauce and parsley mixture.
