Herb-Coated Roast Leg of Lamb with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 726 cal. | (35 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 92.1 μg | (154 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 38.9 mg | (324 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 170 mg | (179 %) | ||
| Potassium | 1,875 mg | (47 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 752 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 3 red yellow onion
- 2 red Bell pepper
- 2 Zucchini
- 3 sprigs rosemary
- 8 Tbsps olive oil
- salt
- peppers
- 2 handfuls parsley
- 1 handful mint
- 8 garlic cloves
- 1 Tbsp lemon juice
- 1 Leg of lamb (ready to cook with bone, 2 kg)
Preparation steps
Peel the onions and cut into wedges. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into wide strips. Rinse the zucchini and quarter lengthwise. Combine the onions, peppers and zucchini in a bowl.
Rinse the rosemary, pluck the needles and chop finely. Stir together 1 tablespoon rosemary and 2 tablespoons of oil, add to vegetables, season with salt and pepper and toss to coat.
Rinse the parsley and mint, shake dry and chop finely. Peel the garlic and chop finely. Mix the chopped herbs with 4 tablespoons of oil, the remaining rosemary and the garlic. Stir in the lemon juice, season with salt and pepper.
Preheat the oven to 120°C (approximately 250°F).
Rinse the lamb and pat dry. Heat the remaining oil in a large pan and saute the lamb on all sides, season with salt and pepper. Take the meat out and place in a shallow, ovenproof dish (or on a baking sheet) and spread about 2/3 of the herb paste on it. Roast about 1 hour 45 minutes. Scatter the vegetables around the meat and roast 30 minutes longer.
Remove the lamb from the oven and let stand briefly. Spread the remaining herb paste on top and serve.
If desired, serve with baked potatoes.
