Lamb with Cauliflower and Onions

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Lamb with Cauliflower and Onions
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
626
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie626 cal.(30 %)
Protein85 g(87 %)
Fat27 g(23 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K84.6 μg(141 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂1.6 mg(145 %)
Niacin39.3 mg(328 %)
Vitamin B₆1 mg(71 %)
Folate220 μg(73 %)
Pantothenic acid4.4 mg(73 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂10.1 μg(337 %)
Vitamin C162 mg(171 %)
Potassium1,862 mg(47 %)
Calcium95 mg(10 %)
Magnesium131 mg(44 %)
Iron8.5 mg(57 %)
Iodine5 μg(3 %)
Zinc11.7 mg(146 %)
Saturated fatty acids6.7 g
Uric acid816 mg
Cholesterol236 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 Leg of lamb (approximately 2.5 kg)
5 Tbsps olive oil
3 garlic cloves
1 handful thyme
1 tsp peppercorns
1 tsp Coriander
1 Tbsp hot Mustard
coarse Sea salt
1 Cauliflower (1,2 kg)
2 Red onions
How healthy are the main ingredients?
olive oilthymeMustardgarlic cloveCauliflowerCauliflower

Preparation steps

1.

Rinse lamb, pat dry and score rind several times in a diamond pattern. Heat 2 tablespoons of oil in a frying pan and brown meat on all sides.

2.
Preheat the oven to 180 ° C upper and lower heat.
3.

Peel and squeeze garlic through the press. Rinse thyme, shake dry, set aside about half for garnishing and pluck off leaves from the rest, chop. Crush peppercorns and coriander seeds in a mortar and mix with thyme, garlic, mustard, 1 teaspoon of sea salt and 2 tablespoons of oil. Rub meat with the mixture and place in a roasting pan. Roast in preheated oven at 180°C (approximately 350°F) for about 2.5 hours. Deglaze pan with 250 ml of (approximately 1 cup) of water. Add more water to  the pan as needed. Baste meat with cooking juices often.  

4.

Rinse cauliflower and divide into florets. Peel onions and cut into wedges. During the last 30 minutes of roasting, add both to the pan and drizzle with remaining oil. Top with a little cooking sauce.

5.

Arrange vegetables with the lamb on a platter and drizzle with cooking sauce. Garnish with remaining thyme sprigs and serve.

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