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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
554
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie554 kcal(26 %)
Protein74.02 g(76 %)
Fat26.82 g(23 %)
Carbohydrates5.57 g(4 %)
Sugar added0 g(0 %)
Roughage1.56 g(5 %)
Vitamin A101.06 mg(12,633 %)
Vitamin D0 μg(0 %)
Vitamin E1.55 mg(13 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂1.31 mg(119 %)
Niacin29.83 mg(249 %)
Vitamin B₆1.05 mg(75 %)
Folate17.45 μg(6 %)
Pantothenic acid1.97 mg(33 %)
Biotin4.31 μg(10 %)
Vitamin B₁₂6.24 μg(208 %)
Vitamin C15.27 mg(16 %)
Potassium998.8 mg(25 %)
Calcium39.17 mg(4 %)
Magnesium74.89 mg(25 %)
Iron6.42 mg(43 %)
Zinc9.68 mg(121 %)
Saturated fatty acids10.56 g
Cholesterol265.35 mg
Author of this recipe:

Ingredients

for
6
Ingredients
48 ounces
boneless Leg of lamb
2 tablespoons
good quality olive oil
2 cloves
garlic (minced)
coarse salt (to taste)
freshly ground Black pepper (to taste)
1 teaspoon
powdered Saffron
¼ cup
warm water
2 tablespoons
fresh parsley (minced)
2 tablespoons
6
fresh Sage leaf (roughly chopped)
cup
4
large tomatoes (rinsed and cut into wedges)

Preparation steps

1.
Preheat oven to 450 degrees F. Spray shallow roasting pan or casserole dish with nonstick cooking spray.
2.
Rinse lamb and pat dry with paper towels. Rub with olive oil and season with garlic, salt and pepper. Place lamb in prepared pan. In a small bowl mix saffron in warm water, add spices and tomato sauce, stirring to incorporate.
3.
Place tomato wedges around lamb, pour saffron mixture around and over lamb and tomatoes. Season with salt and pepper, if desired.
4.
Roast for 30 minutes at 450 degrees F. Add a little water if necessary to prevent dryness. Reduce the oven temperature to 375 degrees F, cover and continue cooking until you reach the desired doneness (medium-rare 130 to 140 degrees F or medium 140 to 150 degrees F).
5.
Remove from oven and let rest for about 5 to 10 minutes. Carve and serve.