Glazed Lamb with Roasted Potatoes and Tomatoes
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
678
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 678 cal. | (32 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 32.2 mg | (268 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 2,212 mg | (55 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 555 mg | |||
| Cholesterol | 176 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 35 ozs Leg of lamb (bone removed)
- 4 cloves garlic cloves
- 4 sprigs thyme
- 2 sprigs rosemary
- 4 Tbsps olive oil
- 7 cups small, waxy potatoes
- 6 shallots
- 2 ⅔ cups cherry Tomatoes
- 1.333 cups Red wine
- 1 ⅔ cups Veal stock
- 1 tsp rosemary honey (or blossom honey)
- rosemary (to garnish)
Preparation steps
1.
Season the meat with salt and pepper. Peel and finely chop the garlic and rub into the meat. Place a sprig of rosemary and a sprig of thyme in the bone cavity and tie the meat in shape with kitchen string.
2.
Preheat the oven to 180 °C (160 fan), 350°F, gas 4. Heat the olive oil in a roasting tin and brown the meat on all sides, then roast in the preheated oven for about 15 minutes.
3.
Meanwhile, peel the potatoes. Peel and halve the shallots. Drop the tomatoes into boiling water for a few seconds, then refresh in cold water and skin.
4.
Add the red wine, veal stock and the rest of the herbs to the meat dish. Add the potatoes and shallots and cook for about 1 hour, basting the meat with the liquid from time to time. Add the tomatoes at the end of the hour. Mix the honey with 1-2 tbsp of the liquid from the meat dish and season with salt and pepper. Brush the meat with the mixture and cook for a further 10 minutes. Check the seasoning of the sauce. Slice the meat and arrange on a warmed platter with the vegetables. Serve garnished with rosemary.
