Lamb with Fresh Herbs and Vegetables
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 d. 2 h. 20 min.
Ready in
Calories:
1171
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,171 cal. | (56 %) | ||
| Protein | 162 g | (165 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 30.8 μg | (51 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 75.9 mg | (633 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 242 μg | (81 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 20.3 μg | (677 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 3,179 mg | (79 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 232 mg | (77 %) | ||
| Iron | 15 mg | (100 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 23 mg | (288 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 1,424 mg | |||
| Cholesterol | 473 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Rack of lamb (about 500 grams)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 200 milliliters lamb stock
- 800 grams small, waxy potatoes
- 250 grams green Beans
- 4 fresh garlic cloves
- 1 handful Fresh herbs (Thyme and rosemary)
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F).
2.
Rinse lamb and pat dry. Season with salt and pepper. Sear in hot oil until brown on all sides in a roasting pan. Deglaze with wine and some of the stock. Peel, rinse and spread potatoes around lamb. Season with salt and pepper and roast for about 45 minutes. Baste lamb as needed with remaining stock.
3.
Rinse and trim green beans. Add to potatoes during last 15 minutes of roasting along with peeled and pressed garlic. Rinse herbs, shake dry, pluck leaves and scatter over lamb. Slice and serve with vegetables and sauce from pan.
