Butterflied Lamb with Stuffing
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
615
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 615 cal. | (29 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 42.6 μg | (71 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 675 mg | (17 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 394 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 46 ozs boneless Lamb shoulder
- salt
- peppers
- 2 tsps olive oil
- 6 cloves garlic cloves (unpeeled)
- For the stuffing
- 1 clove garlic cloves (finely chopped)
- 3 Tbsps chopped mint
- 2 Tbsps Pine nuts
- 1 tsp paprika
- 1 unwaxed lemon (finely grated zest)
- 2 cups Watercress (roughly chopped)
- ⅔ cup Goat cheese (diced)
- To garnish
- mint
Preparation
Kitchen utensils
1 Measuring cups, 1 Small pot mit Deckel, 1 Teaspoon, 1 Wooden spoon, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Tablespoon, 1 Non-stick pan, 1 Slotted spatula
Preparation steps
1.
Heat the oven to 190°C (170° fan).
2.
Unroll the lamb, skin side down and season on both sides with salt and pepper.
3.
For the stuffing: mix together all the ingredients.
4.
Spread the stuffing mixture evenly over the meat. Roll up and secure with string.
5.
Place in a large roasting tin, add the garlic cloves and drizzle with the oil. Cook for 25 minutes per 450g|1lb plus 25 minutes for medium, or 30 minutes per 450g plus 30 minutes, for well done, basting occasionally. Cover with foil if browning too quickly.
6.
Remove from the oven, cover and rest for 15-20 minutes before carving. Garnish with mint.
