Leg of Lamb with Chickpeas

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Leg of Lamb with Chickpeas
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
711
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie711 cal.(34 %)
Protein86 g(88 %)
Fat30 g(26 %)
Carbohydrates22 g(15 %)
Sugar added0 g(0 %)
Roughage6.2 g(21 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.2 mg(43 %)
Vitamin K9.6 μg(16 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂1.5 mg(136 %)
Niacin39.1 mg(326 %)
Vitamin B₆0.7 mg(50 %)
Folate132 μg(44 %)
Pantothenic acid2.5 mg(42 %)
Biotin5.7 μg(13 %)
Vitamin B₁₂10.1 μg(337 %)
Vitamin C32 mg(34 %)
Potassium1,445 mg(36 %)
Calcium142 mg(14 %)
Magnesium137 mg(46 %)
Iron9.3 mg(62 %)
Iodine8 μg(4 %)
Zinc12.4 mg(155 %)
Saturated fatty acids10.3 g
Uric acid841 mg
Cholesterol253 mg
Complete sugar6 g

Ingredients

for
4
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)
How healthy are the main ingredients?
chickpeasBasilsaltgarlic cloveolive oilTomato

Preparation steps

1.

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.

2.

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.

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