Couscous Stuffed Lamb

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Couscous Stuffed Lamb
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
532
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie532 cal.(25 %)
Protein59 g(60 %)
Fat20 g(17 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E8.5 mg(71 %)
Vitamin K37.1 μg(62 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂1.1 mg(100 %)
Niacin26.8 mg(223 %)
Vitamin B₆0.9 mg(64 %)
Folate182 μg(61 %)
Pantothenic acid1.9 mg(32 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C250 mg(263 %)
Potassium1,360 mg(34 %)
Calcium77 mg(8 %)
Magnesium115 mg(38 %)
Iron7 mg(47 %)
Iodine7 μg(4 %)
Zinc8.4 mg(105 %)
Saturated fatty acids4.7 g
Uric acid524 mg
Cholesterol158 mg
Complete sugar8 g

Ingredients

for
6
Ingredients
1 Leg of lamb (about 2.5 kilograms or 5.5 pounds)
150 grams Couscous (instant)
300 milliliters Beef broth
2 garlic cloves
1 bunch rosemary
2 Tbsps thyme (chopped)
2 Zucchini
2 red Bell pepper
2 green Bell pepper
2 yellow Bell pepper
2 shallots
4 Tbsps olive oil
250 milliliters lamb stock
salt
freshly ground peppers
How healthy are the main ingredients?
olive oilrosemarythymegarlic cloveZucchinishallot

Preparation steps

1.

Rinse lamb and trigger bone.

2.

Boil couscous and broth for about 5 minutes. remove from heat and let swell. Fluff with a fork. Peel and mince garlic. Remove needles from rosemary and mince half, set remainder aside. Stir minced rosemary, thyme, 2 tablespoons oil and garlic into couscous. Stuff into lamb secure with kitchen string and season with salt and pepper.

Place in a roasting pan and drizzle with remaining oil. Bake in an oven preheated to 180°C (approximately 350°F) for about 20 minutes. Pour stock over meat, reduce heat to 160°C (approximately 320°F) and roast for another 1 hour 15 minutes.

3.

Rinse peppers, cut in half, remove seeds and ribs and cut into chunks.

4.

Peel and quarters shallots. Rinse zucchini, cut in half lengthwise and slice. Place peppers and zucchini in pan with lamb, along with remaining rosemary and braise for about 20 minutes. Remove and serve with vegetables, as desired.

5.

Serve with fried potatoes, as desired.