Greek-style Lamb

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Greek-style Lamb
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Difficulty:
easy
Difficulty
Preparation:
4 h.
Preparation
Calories:
1646
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,646 kcal(78 %)
Protein156.84 g(160 %)
Fat106.37 g(92 %)
Carbohydrates8.59 g(6 %)
Sugar added0 g(0 %)
Roughage1.74 g(6 %)
Vitamin A88.45 mg(11,056 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.37 mg(11 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂1.48 mg(135 %)
Niacin58.33 mg(486 %)
Vitamin B₆0.85 mg(61 %)
Folate114.81 μg(38 %)
Pantothenic acid3.36 mg(56 %)
Biotin10.27 μg(23 %)
Vitamin B₁₂14.05 μg(468 %)
Vitamin C3.93 mg(4 %)
Potassium1,285.89 mg(32 %)
Calcium423.69 mg(42 %)
Magnesium136.1 mg(45 %)
Iron14.65 mg(98 %)
Zinc35.69 mg(446 %)
Saturated fatty acids38.58 g
Cholesterol575.27 mg

Ingredients

for
4
Ingredients
1 Lamb shoulder (approx. 1.5 kg)
6 tablespoons olive oil
4 shallots (sliced)
6 cloves garlic (sliced)
cup black Olives (sliced)
2 teaspoons dried oregano
juiced lemons
2 bay leaves
1.333 cups Feta (diced)
How healthy are the main ingredients?
FetaOliveolive oilgarlicoreganoshallot
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.