Lamb Roast

0
Average: 0 (0 votes)
(0 votes)
Lamb Roast
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
731
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie731 kcal(35 %)
Protein108.08 g(110 %)
Fat32.18 g(28 %)
Carbohydrates1.99 g(1 %)
Sugar added0 g(0 %)
Roughage0.04 g(0 %)
Vitamin A6.73 mg(841 %)
Vitamin D0 μg(0 %)
Vitamin E1.04 mg(9 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂1.88 mg(171 %)
Niacin42.77 mg(356 %)
Vitamin B₆1.41 mg(101 %)
Folate0.06 μg(0 %)
Pantothenic acid2.66 mg(44 %)
Vitamin B₁₂9.23 μg(308 %)
Vitamin C0.62 mg(1 %)
Potassium1,041.27 mg(26 %)
Calcium17.04 mg(2 %)
Magnesium84.37 mg(28 %)
Iron8.59 mg(57 %)
Zinc13.95 mg(174 %)
Saturated fatty acids14.62 g
Cholesterol392.5 mg

Ingredients

for
6
Ingredients
71 ounces bone-in Leg of lamb (trimmed)
4 garlic (peeled)
fresh rosemary (sprigs)
kosher salt (to taste)
freshly ground Black pepper (to taste)
2 cups vegetable stock (hot)
How healthy are the main ingredients?
garlicrosemarysalt

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.