Lamb Roulade with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 14.69 g | (13 %) | ||
| Carbohydrates | 34.78 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.59 g | (55 %) |
| Vitamin A | 526.54 mg | (65,818 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 3.97 mg | (33 %) | ||
| Vitamin B₆ | 0.52 mg | (37 %) | ||
| Folate | 292.62 μg | (98 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 0.05 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 77.13 mg | (81 %) | ||
| Potassium | 1,374.9 mg | (34 %) | ||
| Calcium | 190.83 mg | (19 %) | ||
| Magnesium | 210.45 mg | (70 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.73 mg | (22 %) | ||
| Saturated fatty acids | 1.87 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- Roast lamb (such as the shoulder)
- 200 grams Spinach
- salt
- 2 garlic cloves
- 20 grams Pine nuts
- 3 Tbsps olive oil
- peppers
- 200 milliliters dry white wine
- 8 small Artichoke
- 2 Tbsps lemon juice
- 200 grams Snow peas
Preparation steps
Preheat the oven to 80°C (approximately 180°F).
Rinse the lamb and pat dry. Rinse the spinach and blanch in salted water. Drain and finely chop. Peel and finely chop the garlic. Briefly saute the garlic with the pine nuts in 1-2 tablespoons of hot oil. Remove from the heat, mix in the spinach and season with salt and pepper. Rub the spinach onto the flattened lamb, roll up and tie with kitchen twine to hold. Season with salt and pepper and fry on all sides in a roasting pan in the remaining oil. Deglaze with some wine and cook about 4 hours in the oven until pink, turning occasionally and pouring more wine as needed.
Rinse the artichokes and peel, leaving part of the stem. Remove hard leaves and cut off the leaf tips. Cut lengthwise into quarters and immediately sprinkle with lemon juice. Blanch in salted water, then drain. Rinse and diagonally halve the snow peas. Distribute the artichokes and peas around the roast during the last 45 minutes of cooking.
Remove from the oven, remove the twine and slice the roast. Serve on a plate with the vegetables and the gravy.
