Lamb Leg with Rosemary
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 25 min.
Preparation
Calories:
591
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 39.5 mg | (329 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 1,365 mg | (34 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 11.2 mg | (140 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 719 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 53 ozs Leg of lamb
- 4 sprigs rosemary
- 2 cloves garlic cloves (finely chopped)
- 6 Tbsps olive oil
- salt
- peppers
- 4 cups Mushrooms (halved or sliced depending on size)
- 2 Tbsps balsamic vinegar
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.
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