Herb Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 28.2 mg | (235 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,769 mg | (44 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 500 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 Leg of lamb (with bone around 2 kg)
- 4 garlic cloves
- 1 Tbsp dried thyme
- 2 Tbsps Mustard
- 2 Tbsps olive oil
- peppers (salt)
- 1 kilogram potatoes
- 300 grams shallots
- 3 carrots
- ¼ l white wine
Preparation steps
Rinse the lamb and pat dry. Peel the garlic. Using a press, crush 2 cloves and chop the rest lenghtwise into sticks. Spread the garlic sticks on the leg of lamb. Combine the crushed garlic with the thyme, mustard and olive oil. Season with pepper and mix until it resembles a paste. Spread the paste on the leg of lamb and wrap the lamb in aluminum foil. Leave to marinate for 2 hours.
Preheat the oven to 220°C (approximately 425°F). Peel, halve or quarter the potatoes. Peel the shallots and halve. Rinse the carrots and cut into thin sticks. Put all the vegetables on the bottom of a large roasting pan and season with a little salt. Place the lamb, without the aluminum foil, on the vegetables. Roast the meat in the oven for about 30 minutes. Pour the white wine around the meat and keep roasting, turning once after an hour from starting. After about 1 1/2 hours, the meat should be evenly cooked and when you cut into it, the meat should be pink. When done, wrap the meat in aluminum foil again and let it rest for about 15 minutes. Serve with the vegetables. If you desire, you can serve with other side dishes as well.
The herb leg of lamb goes well with:
Caramelized carrots
Fennel
Eggplant and zucchini
Potato gratin
Savoy cabbage with bacon
