Leg of Lamb over Couscous
Leg of Lamb over Couscous - A Middle Eastern delight.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 518 cal. | (25 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 26 mg | (217 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 939 mg | (23 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 496 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 Leg of lamb (about 2.5 kg) (approximately 5.5 pounds) (bone-in)
- salt
- peppers
- 2 Tbsps vegetable oil
- 2 Tbsps grainy Mustard (40 grams)
- 2 Tbsps Coriander
- 2 onions
- 1 tsp butter (5 grams)
- 2 Tbsps Walnut (30 grams)
- 600 milliliters Vegetable broth
- 350 grams Couscous (instant)
- parsley
- 1 splash lemon juice
Preparation steps
Rinse the meat under cold water, pat dry, truss with butcher's twine and season with salt and pepper.
Heat the oil in a large skillet. Sear the meat on all sides. Transfer to a baking sheet and brush with mustard. Coarsely crush the coriander and sprinkle over the meat. Roast in a preheated oven at 120°C (fan 100°C; gas mark 1-2) (approximately 250°F) for about 2 hours 30 minutes, or until cooked to your liking.
After about 2 hours of roasting, prepare the couscous: Peel the onions and cut into strips. Gently sauté in melted butter until golden brown. Coarsely chop the walnuts and add to the onions. Add the broth, bring to a boil and stir in the couscous. Remove from heat, cover and let soak for about 10 minutes.
Rinse the parsley, shake dry and chop the leaves. Fluff the couscous with a fork, mix in the parsley and season with lemon juice, salt and pepper.
Remove the lamb from the oven, cover with foil and let rest for 5-10 minutes. Remove the butcher's twine and slice the meat. Serve over couscous.
