Herb Lamb

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Herb Lamb
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 5 min.
Preparation
Calories:
512
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie512 cal.(24 %)
Protein57 g(58 %)
Fat13 g(11 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin K12.7 μg(21 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1 mg(91 %)
Niacin28.2 mg(235 %)
Vitamin B₆0.8 mg(57 %)
Folate100 μg(33 %)
Pantothenic acid2.1 mg(35 %)
Biotin4.4 μg(10 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C40 mg(42 %)
Potassium1,769 mg(44 %)
Calcium67 mg(7 %)
Magnesium112 mg(37 %)
Iron6.9 mg(46 %)
Iodine15 μg(8 %)
Zinc8.4 mg(105 %)
Saturated fatty acids3.7 g
Uric acid500 mg
Cholesterol158 mg
Complete sugar6 g

Ingredients

for
6
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
How healthy are the main ingredients?
potatoshallotMustardolive oilthymegarlic clove

Preparation steps

1.

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.

2.

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.

3.

The herb leg of lamb goes well with:

4.

Caramelized carrots

5.

Fennel

6.

Eggplant and zucchini

7.

Potato gratin

8.

Savoy cabbage with bacon