Herby Lamb Roast

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Herby Lamb Roast
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Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
893
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie893 kcal(43 %)
Protein102.49 g(105 %)
Fat41.33 g(36 %)
Carbohydrates35.29 g(24 %)
Sugar added0 g(0 %)
Roughage4.21 g(14 %)
Vitamin A76.11 mg(9,514 %)
Vitamin D0 μg(0 %)
Vitamin E1.15 mg(10 %)
Vitamin B₁0.61 mg(61 %)
Vitamin B₂1.73 mg(157 %)
Niacin40.58 mg(338 %)
Vitamin B₆1.52 mg(109 %)
Folate33.82 μg(11 %)
Pantothenic acid2.41 mg(40 %)
Vitamin B₁₂8.3 μg(277 %)
Vitamin C36.46 mg(38 %)
Potassium1,901.74 mg(48 %)
Calcium46.33 mg(5 %)
Magnesium108.92 mg(36 %)
Iron9.23 mg(62 %)
Zinc12.93 mg(162 %)
Saturated fatty acids18.57 g
Cholesterol372.91 mg
Author of this recipe:

Ingredients

for
6
Ingredients
1
Leg of lamb (approx. 1.8 kg, on the bone)
4 tablespoons
clarified butter
freshly ground peppers
1 cup
8 cups
small potatoes (chopped)
½ bunch
1
2 tablespoons

Preparation steps

1.
Season the leg of lamb well on all sides with salt and pepper. Heat the clarified butter, brown the lamb on all sides over a fairly high heat and place in a roasting dish.
2.
Add the stock and roast the lamb in an oven preheated to 200°C (180° fan) | 400F | gas 6 for 30 minutes.
3.
Wash the rosemary and strip the leaves from the stalks. Divide the garlic bulb into individual cloves. Put the potatoes, rosemary leaves and garlic into a bowl and mix with the olive oil.
4.
Add to the roasting dish and roast for a further 30-40 minutes. Then insert a meat fork into the leg of lamb to see if it is cooked: if the juice runs clear the meat is done, if it is still pink, cook for a further 5-10 minutes.
5.
Take out of the oven and allow the meat to rest for 10 minutes covered with aluminium foil. Slice the meat across the grain and serve with the potatoes and garlic.