Greek-style Lamb
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h.
Preparation
Calories:
620
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 427 mg | (11 %) | ||
| Calcium | 241 mg | (24 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 21.8 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lamb shoulder (approx. 1.5 kg)
- 6 Tbsps olive oil
- 4 shallots (sliced)
- 6 cloves garlic cloves (sliced)
- ⅔ cup black Olives (sliced)
- 2 tsps dried oregano
- juiced lemons
- 2 bay leaves
- 1.333 cups Feta (diced)
Preparation
Kitchen utensils
1 Small bowl, 1 Mixing bowl, 1 deep bowl, 1 Measuring cups, 1 Whisk, 1 Sieve, 1 Paper towel, 1 Hand mixer mit Rührbesen, 1 Teaspoon, 1 große Non-stick pan, 1 Cutting board, 1 Large knife, 1 Small knife, 2 Slotted spatulas, 1 Casserole dish
Preparation steps
1.
Heat the oven to 160ºC (140º fan) 325ºF, gas 3.
2.
Make small incisions in the skin of the lamb with a sharp knife. Rub a little of the oil all over the meat and sprinkle with salt.
3.
Heat 3 tbsp oil in a large skillet and sear the meat on both sides until lightly browned. Remove from the skillet and set aside.
4.
Return the skillet to the hob and gently cook the shallots until just soft.
5.
Lay 3 large sheets of kitchen parchment in a deep roasting pan, enough to make a parcel for the meat. Put the shallots in the middle of the parchment and lay the seared meat on top.
6.
Insert the garlic and olive slices into the incisions in the meat, sprinkle over the oregano, drizzle over the remaining oil and the lemon juice and lay the bay leaves on top.
7.
Scatter any remaining garlic and olives around the meat, season with salt and pepper and fold the edges of the parchment together to make a loose parcel. Bake the parcel in the oven for 3 hours.
8.
Remove the pan from the oven, open the top of the parcel and carefully base the meat with the juices. Scatter the feta cheese around the meat, turn the heat up to 200ºC and return the pan to the oven for 20 minutes or until the meat is cooked through.
9.
Let the meat rest in the pan for 15 minutes then transfer to a warmed serving dish and serve with the remaining contents of the parcel.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
