Herb Lamb with Vegetables
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 25 min.
Ready in
Calories:
562
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 61.4 μg | (102 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 41 mg | (342 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 23.2 μg | (52 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 2,057 mg | (51 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 778 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp vegetable oil
- 1 Leg of lamb (with bone, 2 kg, ready to cook)
- salt
- freshly ground peppers
- 1 bunch mixed, chopped Fresh herbs (such as thyme, rosemary, parsley)
- 400 milliliters Broth (such as lamb stock or vegetable stock)
- 3 garlic cloves
- 2 onions
- 400 grams Beans
- 4 carrots
- 200 grams button Mushroom
- 200 grams Cherry tomatoes
Preparation steps
1.
Preheat the oven to 140 ° C lower and upper heat Preheat.
2.
Heat oil in a roasting pan and brown meat on all sides. Season with salt and pepper on all sides and sprinkle with half of herbs. Add broth to the pan and roast lamb in preheated oven at 140°C (approximately 275°F) for about 3-3.5 hours.
3.
Peel onions and garlic. Cut onions into wedges and finely chop garlic. Rinse beans and blanch in boiling salted water for 4 minutes. Drain and rinse in cold water, drain again. Peel carrots and cut into sticks. Clean and halve mushrooms. Rinse and halve tomatoes.
4.
Add vegetables to the pan 30 minutes before the end of roasting and season with remaining herbs, salt and pepper. Remove from the oven and let meat rest briefly. Slice lamb and arrange with vegetables on plates, serve.
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