Leg of Lamb with Chickpeas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 711 cal. | (34 %) | ||
| Protein | 86 g | (88 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 39.1 mg | (326 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,445 mg | (36 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 12.4 mg | (155 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 841 mg | |||
| Cholesterol | 253 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the lamb
- 1 small Leg of lamb (about 1.5 kg or 3 pounds)
- salt
- freshly ground peppers
- 5 garlic cloves
- 2 Tbsps butter
- For the crust
- cold-pressed olive oil
- 8 Tbsps freshly chopped Fresh herbs (such as marjoram, thyme, rosemary, parsley)
- 2 Tbsps freshly grated Lemon peel
- 350 grams chickpeas (soaked overnight or canned)
- 4 Tomatoes
- ½ tsp Chili powder
- 4 scallions
- 1 white onion
- 1 handful Basil (coarsely chopped)
Preparation steps
Rinse the lamb, pat dry and rub with salt and pepper. Peel the garlic and cut into quarters lengthwise. Cut small, deep cuts with a sharp knife into the meat and press the garlic into the cuts. Allow to sit for about 1 hour. Mix 6 tablespoons olive oil with the herbs and lemon zest, then spread thickly on the lamb. Bake in a preheated convection oven at 160°C (approximately 325°F) for 100-120 minutes.
In the meantime, cook the chickpeas according to package directions and drain. Peel the onion and finely chop. Rinse and trim the scallions and cut into thin rings. Rinse the tomatoes, blanch in boiling water, cut in half, remove the seeds and cut into small cubes. Heat 3 tablespoons oil in a large frying pan and fry the onion until soft. Add the chickpeas, scallions and tomatoes and sauté for 2-3 minutes. Season with salt and chili powder, then stir in the basil. Carve the lamb and serve on plates alongside the chickpeas.
