Herby Lamb Roast
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
855
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 855 cal. | (41 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 29.3 mg | (244 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,522 mg | (38 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 529 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 53 ozs Lamb shoulder (trimmed)
- ⅔ cup Ricotta cheese
- ½ bunch fresh mint (finely chopped)
- 2 sprigs rosemary
- ⅜ cup olive oil
- 2 cups french Beans (trimmed)
- 1 bunch young carrots
- ⅔ cup fresh peas
- 4 large Eggplant
- 4 Pita bread
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 200°C | 400F | gas 6.
2.
Combine the ricotta, mint and sprigs of rosemary in a bowl; season. Spread this paste over the shoulder of lamb and transfer to a baking dish. Add a glass of water and 2 tablespoons of oil.
3.
Oven bake for 45 minutes basting the joint every 15 minutes.
4.
Wash and grate the carrots, leaving a small tip of the stem. Shell the fresh peas. Cook the vegetables in a large pan of boiling salted water for 20 minutes, then cool.
5.
Wash the baby aubergines and cut into rounds. Heat 2 tablespoons of olive oil in a pan and fry the aubergines. Season then add the other vegetables and leave them to simmer over a low heat.
6.
When the lamb is cooked, reheat the pita bread in the oven then cut into strips and top with slices of aubergine.
7.
Carve the shoulder of lamb and serve hot with the vegetables and pita bread.
