Crusted Lamb with Potatoes

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Crusted Lamb with Potatoes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
727
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie727 kcal(35 %)
Protein107.89 g(110 %)
Fat32.48 g(28 %)
Carbohydrates1.02 g(1 %)
Sugar added0 g(0 %)
Roughage0.78 g(3 %)
Vitamin A6.84 mg(855 %)
Vitamin D0 μg(0 %)
Vitamin E1.04 mg(9 %)
Vitamin B₁0.51 mg(51 %)
Vitamin B₂1.88 mg(171 %)
Niacin42.86 mg(357 %)
Vitamin B₆1.39 mg(99 %)
Folate0 μg(0 %)
Pantothenic acid2.65 mg(44 %)
Vitamin B₁₂9.23 μg(308 %)
Vitamin C0.4 mg(0 %)
Potassium1,061.59 mg(27 %)
Calcium31.76 mg(3 %)
Magnesium90.69 mg(30 %)
Iron8.89 mg(59 %)
Zinc14 mg(175 %)
Saturated fatty acids14.64 g
Cholesterol392.5 mg
Author of this recipe:

Ingredients

for
6
Ingredients
71 ounces
1 tablespoon
Coriander seed (crushed)
1 tablespoon
fennel seeds (crushed)
2 teaspoons
white peppercorns (crushed)
To serve
How healthy are the main ingredients?
saltmint

Preparation steps

1.
Preheat the oven to 200°C (180° fan) 400°F gas 6.
2.
Put the lamb in a roasting tin and rub lightly all over with oil. Season to taste with salt and pepper.
3.
Mix together the coriander and fennel seeds and peppercorns and press into the lamb.
4.
Roast for 30 minutes per 450 g until cooked to your liking. Insert a skewer into the centre, remove it, then press the flat of the skewer against the meat: – the pinker the juice, the rarer the meat. Baste the lamb 2-3 times with the juices from the tin as it cooks.
5.
Allow to rest for 15 minutes before carving.
6.
Serve with new potatoes sprinkled with mint and garnish with mint.