Braised Leg of Lamb with Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 621 cal. | (30 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 36.9 mg | (308 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 10.5 μg | (350 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,304 mg | (33 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 696 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 Leg of lamb (1.2 kg)
- 2 garlic cloves
- 1 tsp ground paprika
- ½ tsp ground Cumin
- 3 Tbsps olive oil
- 1 bunch mint
- 200 milliliters lamb stock
- 400 grams Yogurt (0.1% fat)
- lemons (zested)
- salt
- freshly ground peppers
Preparation steps
Rinse the lamb and pat dry.
Peel the garlic and chop finely, and mix with paprika, cumin and olive oil. Rub the leg of lamb with the garlic mixture and let marinate covered for about 3 hours.
Rinse the mint, shake dry and place in a roasting pan, put the marinated lamb leg over it, and pour a little lamb stock over. Braise in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) for about 1½ hours. Turn the lamb leg several times in between and pour the remaining lamb stock over.
Mix half of the yogurt with lemon zest and brush the lamb leg with it. Braise for 20 minutes more in the oven. Remove from the oven and let stand briefly.
Remove the lamb leg from the sauce and pass the sauce through a sieve. Cut off the bone from the lamb leg and serve to taste with grilled mild peppers, artichokes and white bread. Mix the strained sauce with the remaining yogurt, season with salt and pepper, and serve with the lamb leg.
