Herby Golden Lamb Roast
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
ready in 1 d 2 h.
Ready in
Calories:
434
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 25.9 mg | (216 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,374 mg | (34 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 500 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 bunch thyme
- 1 unwaxed lemon (zest and juice)
- 1 garlic clove (two cloves finely chopped, the rest bruised)
- 2 cups dry white wine
- 4 Tbsps olive oil
- 1 Leg of lamb (approx. 1.8 kg)
- 1 cup tomato puree
- 2 carrots (chopped)
Preparation steps
1.
For the marinade, pluck the leaves from 2 sprigs of thyme and mix with the lemon, chopped garlic, wine and olive oil. Put the lamb in the marinade, brush all over, cover and marinate in the refrigerator for around 24 hours, turning regularly.
2.
Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9.
3.
Take the lamb out and wipe off the marinade; season on all sides with salt and ground black pepper. Transfer to a large roasting tin or the drip tray of the oven and add the marinade and remaining thyme.
4.
Braise in the oven, on the bottom shelf, for 30 minutes.
5.
Turn the oven down to 180°C (160°C in a fan oven), 350°F, gas 4. Add the tomato, carrots and garlic and cook for a further 50-60 minutes until done. After twenty minutes, turn the lamb over. Baste regularly with the juices from the pan.
6.
Remove from the oven and switch the oven off. Take the lamb, the sprigs of thyme and the garlic cloves out of the pan, arrange on a serving plate and return to the oven to rest for 15 minutes.
7.
Strain the remaining sauce through a sieve. Drizzle 2-3 tbsp over the lamb and serve the rest on the side. Serve with salad or potatoes.
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