Lamb Leg Roast
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
829
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 829 cal. | (39 %) | ||
| Protein | 87 g | (89 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 39.6 μg | (66 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 41.5 mg | (346 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 2,237 mg | (56 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 182 mg | (61 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 12.5 mg | (156 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 745 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Leg of lamb (approx. 2 kg)
- 4 Tbsps olive oil
- 1 onion (finely chopped)
- 4 cloves garlic cloves (chopped)
- 1 tsp fennel seeds
- 3 Tbsps rosemary (chopped)
- ¾ cup Pine nuts (finely chopped)
- 8 small potatoes (scrubbed and sliced)
- 4 Tomatoes (halved)
- ⅔ cup black Olives
- ⅔ cup green Olives
- 1 Red onion (finely sliced)
- 1 handful Arugula
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 weiter Pot mit Deckel, 1 Measuring cups, 1 Slotted spoon, 1 Platter, 1 Toaster, 1 Mixing bowl, 1 Hand mixer, 1 Mixing bowl oder Rührbecher, 1 Teaspoon, 1 Tablespoon, 1 Baking sheet, 1 Parchment paper, 1 Whisk
Preparation steps
1.
Heat the oven to 180ºC (160º fan) 350ºF, gas 4.
2.
Score the skin of the lamb with a sharp knife and rub the meat all over with a little oil, salt and pepper. Place in a deep roasting pan.
3.
Heat the remaining oil in a skillet and gently fry the onion until soft. Add the garlic, fennel seeds, rosemary and pine nuts and remove from the heat.
4.
Cover the top of the lamb with the onion mixture, pressing it firmly into the flesh. Roast for 1 hour basting every 20 minutes.
5.
Put the sliced potatoes around the meat and return to the oven for 20 minutes or until the meat is cooked through.
6.
Remove the meat from the pan and keep warm. Turn the oven up to 200ºC and put the tomatoes in alongside the potatoes. Roast for 15 minutes then remove from the oven and add the olives.
7.
Serve the meat with the roast vegetables alongside and the red onion and arugula scattered over.
