Herb Stuffed Lamb Roast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,774 cal. | (132 %) | ||
| Protein | 318 g | (324 %) | ||
| Fat | 126 g | (109 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 19.9 mg | (166 %) | ||
| Vitamin K | 48 μg | (80 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 5.8 mg | (527 %) | ||
| Niacin | 146.9 mg | (1,224 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 405 μg | (135 %) | ||
| Pantothenic acid | 7.9 mg | (132 %) | ||
| Biotin | 20.5 μg | (46 %) | ||
| Vitamin B₁₂ | 40.5 μg | (1,350 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 5,350 mg | (134 %) | ||
| Calcium | 304 mg | (30 %) | ||
| Magnesium | 405 mg | (135 %) | ||
| Iron | 30.9 mg | (206 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 45.1 mg | (564 %) | ||
| Saturated fatty acids | 28.6 g | |||
| Uric acid | 2,797 mg | |||
| Cholesterol | 946 mg | |||
| Complete sugar | 40 g |
Ingredients
- Ingredients
- 1 deboned Leg of lamb (around 1.5 kg) (approximately 53 ounces)
- 3 garlic cloves
- 3 handfuls mixed Fresh herbs (such as thyme, rosemary, sage and parsley)
- 1 tsp grainy Mustard
- 1 Tbsp grated Lemon peel
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Tbsp herbes de Provence
- 2 small onions
- 1 large Apple
- 250 milliliters dry white wine
- 250 milliliters lamb stock
- coarse Sea salt
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the lamb and pat dry. Peel 2 cloves of garlic and mince. Rinse the herbs, shake dry and finely chop. Mix the herbs with the garlic, mustard, lemon zest and 2 tablespoons oil and season with salt and pepper. Set 2 tablespoons aside. Using a piping bag, stuff the deboned lamb with the remaining herb mixture. Season with salt, pepper and herbs de Provence.
Peel the onions and remaining garlic and roughly chop. Rinse the apple, quarter and core.
In a large roasting pan, heat the remaining oil and sear the lamb on all sides. Add the onion, garlic and apple. Deglaze with the wine then add the stock and transfer to the oven for about 1 hour 15 minutes, basting occasionally. Spread the reserved herb paste over the lamb and roast for another 30 minutes, or until cooked to your liking. Remove from the oven, wrap in foil and let rest for about 10 minutes. Meanwhile, strain the pan sauce and bind with cornstarch, if desired. Slice the meat, arrange on a serving platter, sprinkle with sea salt and serve with the sauce and baked potatoes, if desired.
