Couscous Stuffed Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 26.8 mg | (223 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 250 mg | (263 %) | ||
| Potassium | 1,360 mg | (34 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 524 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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
Preparation steps
Rinse lamb and trigger bone.
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.
Rinse peppers, cut in half, remove seeds and ribs and cut into chunks.
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.
Serve with fried potatoes, as desired.
