Lamb Rolls with Wild Garlic Filling
Lamb Rolls with Wild Garlic Filling - Delicious: tender meat with fresh spring interior.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 469 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 50 grams Pine nuts
- 1 bunch Wild garlic (about 50 g)
- 1 pc Parmesan (50 g)
- 6 Tbsps olive oil
- salt
- peppers
- 1 Leg of lamb (boneless, about 1.2 kg)
- 350 milliliters white wine
- 400 milliliters lamb stock (from the jar)
- 2 tsps cornstarch (as needed)
- 400 grams Snow peas
Preparation steps
For the filling, toast the pine nuts in a dry skillet until fragrant. Rinse the wild garlic, shake dry and coarsely chop. Grate the Parmesan. Mix the pine nuts, wild garlic and Parmesan together and purée with 3 tablespoons of olive oil and season with salt and pepper.
For the rolls, lay out the lamb and spread the filling over it. Roll it up into a tight roll and tie with kitchen twine. Season with salt and pepper.
Heat some oil in a roasting pan. Fry the meat fry over high heat for about 5 minutes until golden brown.
Pour in 200 ml wine (approximately 3/4 cup) and allow to boil completely. Pour in the remaining wine.
Place in a preheated oven at 200°C (approximately 400ºF) on the bottom shelf for about 1-1½ hours, turning regularly.
Add the lamb stock gradually.
Remove the lamb from the roasting pan and leave to rest, covered, for 10 minutes.
Thicken the sauce into a gravy with cornstarch and season with salt and pepper. Cut the meat into slices.
Blanch the peas in salted water for about 3 minutes. Drain, rinse and serve on plates with the meat and gravy.
Suggestion: serve with saffron rice.
