Lamb with Mayonaise Sauce and Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 732 cal. | (35 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 19.3 mg | (161 %) | ||
| Vitamin K | 28.7 μg | (48 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 924 mg | (23 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 468 mg | |||
| Cholesterol | 263 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the lamb
- 1 Leg of lamb (1.2 kg)
- 4 garlic cloves
- 1 sprig rosemary
- 2 sprigs Sage
- ⅛ l olive oil
- 1 tsp Mustard
- ½ lemon (juiced)
- 2 bay leaves
- Juniper berries
- salt
- peppers
- For the mayonnaise
- 2 egg yolks
- ⅛ l vegetable oil
- salt (and pepper)
- 1 tsp lemon juice
- grated Lemon peel
- For the salad
- 1 Iceberg lettuce
- 1 handful Watercress
- 1 bunch Radish
- 2 Tbsps Wine vinegar
- 4 Tbsps vegetable oil
- salt
- peppers
Preparation steps
For the lamb, rinse lamb and pat dry. Peel garlic and cut cloves in half. Pluck leaves from herb stems and crush with salt, pepper, garlic and juniper berries in a mortar. Mix with olive oil, mustard and lemon juice. Crumble bay leaves and stir into marinade. Rub over lamb and cover. Marinate overnight.
Roast lamb in a preheated oven at 180°C (approximately 350°F) for 90 minutes, brushing with marinade occasionally. Remove finished lamb from oven, wrap in aluminum foil and rest for 10 minutes.
For the mayonnaise, mix egg yolks with oil. Season with lemon juice, lemon zest, salt and pepper.
For the salad, rinse iceberg and watercress and shake dry. Rinse radishes, pat dry, cut into slices and then columns. Mix vinegar and oil and season with salt and pepper. Mix salad in a bowl with dressing.
Cut lamb into slices and serve with mayonnaise and salad.
