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Lamb Leg with Rosemary

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Lamb Leg with Rosemary
Difficulty:
easy
Difficulty
Preparation:
3 h. 25 min.
Preparation
Calories:
1019
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,019 kcal(49 %)
Protein122.88 g(125 %)
Fat57.24 g(49 %)
Carbohydrates6.03 g(4 %)
Sugar added0 g(0 %)
Roughage0.85 g(3 %)
Vitamin A13.67 mg(1,709 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.17 mg(10 %)
Vitamin B₁0.65 mg(65 %)
Vitamin B₂2.53 mg(230 %)
Niacin52.04 mg(434 %)
Vitamin B₆1.67 mg(119 %)
Folate24.08 μg(8 %)
Pantothenic acid4.3 mg(72 %)
Vitamin B₁₂10.42 μg(347 %)
Vitamin C0.93 mg(1 %)
Potassium1,575.71 mg(39 %)
Calcium42.22 mg(4 %)
Magnesium104.98 mg(35 %)
Iron10.15 mg(68 %)
Zinc16.59 mg(207 %)
Saturated fatty acids19.24 g
Cholesterol439.49 mg
Author of this recipe:

Ingredients

for
4
Ingredients
53 ounces
4 sprigs
2 cloves
garlic (finely chopped)
6 tablespoons
4 cups
Mushrooms (halved or sliced depending on size)
2 tablespoons

Preparation steps

1.
Preheat the oven to 170°C (150°C fan) 325°F gas 3.
2.
Pierce the meat all over with a sharp knife. Place the rosemary in the slits. If necessary tie with kitchen twine.
3.
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.
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.