Braised Leg of Lamb with Mint Sauce
Healthy, because
Even smarter
Nutritional values
In addition to the protein for muscle building, the braised leg of lamb scores points with various B vitamins, which play an important role in various metabolic processes. Among other things, vitamin B12 is found in the meat - this is particularly important for cell division, blood formation and the nervous system. The menthol from mint is not only responsible for the aroma of the fresh herb, but can also give you an invigorating sensation through its stimulating effect. Mint is also helpful in the treatment of complaints such as flatulence or abdominal cramps.
Depending on your preference, you can also serve the braised leg of lamb with peppermint sauce with other vegetables - carrot, parsnip and beetroot also make a good side dish.
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 26.1 mg | (218 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,374 mg | (34 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 511 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the lamb
- 1 Leg of lamb (2 kg, ready for cooking, with bone)
- freshly ground peppers
- salt
- 2 sprigs rosemary (plucked off leaves)
- 2 Tbsps olive oil
Preparation steps
For the lamb: rinse lamb, pat dry, season with salt, pepper and rosemary. Heat oil in a roasting pan and brown meat on all sides. Roast in preheated oven at 160°C (approximately 325°F) for about 2 hours, turning occasionally.
For the mint sauce: combine mint with sugar and 2 tablespoons of boiling water in a pot, cover and cool. Season with a pinch of salt and vinegar.
For the vegetables: peel potatoes, pumpkin and onions. Cut into bite-sized pieces and add to meat 45 minutes before the end of cooking. Baste meat and vegetables with cooking juices. Season with salt and pepper to taste.
Arrange leg of lamb and vegetables on platter and serve acoompanied by mint sauce.
