Lamb Roast
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
394
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 31.7 mg | (264 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 8.9 μg | (297 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 980 mg | (25 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 606 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 71 ozs bone-in Leg of lamb (trimmed)
- 4 garlic cloves (peeled)
- fresh rosemary (sprigs)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 2 cups vegetable stock (hot)
Preparation steps
1.
Preheat the oven to 400°F / 200°C. Pierce the lamb evenly all over with a sharp knife, then stuff the garlic cloves and small sprigs of rosemary into the slits. Season the lamb all over with salt and pepper.
2.
Place the lamb in a roasting pan, and roast in the oven for about 15 minutes just to lightly brown the outside. Reduce the oven temperature to 350°F / 180°C, and continue to roast, basting it with the juices from the pan occasionally. Roast for 1 hour or longer to your desired doneness.
3.
Transfer the lamb to a large platter, cover loosely with foil, and let rest for 15 minutes. Serve with seasonal vegetables and potatoes on same platter.
