Leg of Lamb with Garlic, Dates and Rosemary
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
340
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 771 mg | (19 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 460 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 4 garlic cloves
- 3 Date
- 1 handful fresh rosemary
- 1 Leg of lamb (with bone, about 2.5 kg)
- 2 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Peel garlic and cut into sticks. Cut dates into strips. Rinse rosemary, pat dry and cut into small pieces. Rinse lamb, pat dry and pierce with a sharp knife a few times. Mix olive oil in a bowl with garlic, dates and rosemary. Place leg of lamb on a baking sheet and coat with olive oil mixture and season with salt and pepper.
3.
Cook in the preheated oven for 1.5-2 hours. After about 30 minutes of cooking, pour a glass of water over lamb and turn leg over. During reming cooking time, baste leg of lamb with roasting juices.
4.
Remove leg of lamb from the oven, wrap in aluminum foil and let rest about 10 minutes. Serve sliced.
