Herb-marinated Leg of Lamb with Green Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 48 μg | (80 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 37.4 mg | (312 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,453 mg | (36 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 735 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 Leg of lamb ((with bone, 1,5 kg, trimmed by butcher)
- 8 garlic cloves (crushed, with peels)
- 1 bunch fresh thyme
- 1 sprig rosemary
- 1 lemon (juiced and zested)
- 500 grams green Beans
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Tbsp butter
Preparation steps
Strip the leaves from half of the thyme. Combine with zest of 1 lemon. Strip rosemary leaves. Place the leg of lamb with 2 tablespoons oil, lemon zest, thyme leaves, garlic and rosemary in a freezer bag and marinate in the refrigerator overnight. Remove meat from refrigerator 1 hour before roasting and bring to room temperature.
Preheat the oven to 80°C (approximately 175°F). Take the lamb leg out of the bag. Season meat generously with salt and pepper and brown in a shallow roasting pan for 8-10 minutes along with the garlic and the herb marinade. Rinse the remaining fresh thyme and place it on the roast. Leave the garlic in the roasting pan. Place pan in the oven and roast for 5-6 hours..
Approximately 40 minutes before end of cooking, rinse the beans, trim and cook, in boiling salted water until al dente, 6-8 minutes. Drain and mix with butter.
Combine lemon juice and 150 ml (approximately 5 ounces) water and pour into the roasting pan. Increase temperature to 250°C (approximately 475°F), turn the oven to broiler setting and broil the lamb in the oven until golden brown, 10-12 minutes, turning once.
Remove lamb from the oven. Cut the meat into slices off the bone. Arrange with the roasting pan drippings and the beans on preheated plates. Serve with fresh baguette, if desired.
