Lamb Leg with Rosemary

Name: Lamb Leg with Rosemary
Total time: 3 h 25 min
Yield: 4
Ingredients: 53 ounces Leg of lamb; 4 sprigs rosemary; 2 cloves garlic (finely chopped); 6 tablespoons olive oil; salt; peppers; 4 cups Mushrooms (halved or sliced depending on size); 2 tablespoons balsamic vinegar

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1019

calories

Calories

My cookbook

easy

Difficulty

3 h. 25 min.

Preparation

Nutritions

1 serving contains

Fat	57.24 g
Saturated Fat Acids	19.24 g
Protein	122.88 g
Roughage	0.85 g
Sugar added	0 g
Calorie	1,019

more nutritions

Our nutritional traffic light explained

Carbohydrates/g	6.03
Cholesterol/mg	439.49
Vitamin A/mg	13.67
Vitamin D/μg	0.09
Vitamin E/mg	1.17
Vitamin B₁/mg	0.65
Vitamin B₂/mg	2.53
Niacin/mg	52.04
Vitamin B₆/mg	1.67
Folate/μg	24.08
Pantothenic acid/mg	4.3
Vitamin B₁₂/μg	10.42
Vitamin C/mg	0.93
Potassium/mg	1,575.71
Calcium/mg	42.22
Magnesium/mg	104.98
Iron/mg	10.15
Zinc/mg	16.59

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

53 ounces

Leg of lamb

4 sprigs

rosemary

2 cloves

garlic (finely chopped)

6 tablespoons

olive oil

salt

peppers

4 cups

Mushrooms (halved or sliced depending on size)

2 tablespoons

balsamic vinegar

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Preparation

Preparation steps

Step 1/4

Preheat the oven to 170°C (150°C fan) 325°F gas 3.

Step 2/4

Pierce the meat all over with a sharp knife. Place the rosemary in the slits. If necessary tie with kitchen twine.

Step 3/4

Mix together the garlic and 4 tablespoons oil. Rub the mixture into the meat and season with salt and pepper. Place in a baking dish and roast for 3 hours. If necessary add a little water and turn the meat occasionally.

Step 4/4

Fry the mushrooms in the remaining oil, remove from the heat and add the balsamic vinegar. Season with salt and pepper and arrange around the meat before serving.

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