Lamb with Mustard Crust
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
Calories:
359
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 25.8 mg | (215 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 780 mg | (20 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 472 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Leg of lamb (2 kg)
- 6 garlic cloves
- 30 grams Anchovy fillet (Salted)
- freshly ground peppers
- 3 Tbsps bold Dijon mustard
- 2 Tbsps herbes de Provence
- olive oil
Preparation steps
1.
Trim lamb and cut off excess fat.
2.
Peel garlic and cut lengthwise into sticks.
3.
Blot anchovy fillets and cut in half.
4.
Pierce lamb all around with a sharp knife, fill holes with garlic and anchovies, rub with pepper, spread with a generous coating of mustard and sprinkle with the herbs, pressing it into the meat. Season with salt.
5.
Place leg of lamb in a roasting pan with some olive oil and roast in the preheated oven 220°C (approximately 425°F) for about 2 hours.
6.
Serve with ratatouille and baguettes, if desired.
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