Festive Spring Roast
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 55 min.
Ready in
Calories:
355
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 461 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 garlic cloves (crushed)
- 1 Tbsp rosemary (chopped)
- 2 Tbsps hot Mustard
- 2 Tbsps olive oil
- crushed Red pepper flakes
- 1 Leg of lamb (with bone, approx. 2 kg)
- 1 cup white wine
- 2 onions (halved)
- 1 garlic clove (halved)
- 1 bay leaf
- 2 sprigs rosemary
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Mix together the garlic, rosemary, mustard, oil and some chilli flakes and brush the meat with the mixture. Wrap in tin foil and marinate for approx. 2 hours.
3.
Unwrap the lamb and place in a roasting dish. Roast for approx. 30 minutes.
4.
Pour the wine in the roasting dish, reduce the temperature to 160°C (140°C in a fan oven), 325°F, gas 3 and continue roasting for around 60 minutes. Turn after half an hour and add the onions, garlic bulb, bay leaves and the rosemary. If necessary add some water and finish roasting.
