Leg of Lamb with Goat Cheese Filling

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Leg of Lamb with Goat Cheese Filling
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
700
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie700 cal.(33 %)
Protein79 g(81 %)
Fat38 g(33 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.1 μg(6 %)
Vitamin E4.2 mg(35 %)
Vitamin K27.9 μg(47 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂1.5 mg(136 %)
Niacin33.4 mg(278 %)
Vitamin B₆0.7 mg(50 %)
Folate119 μg(40 %)
Pantothenic acid2.3 mg(38 %)
Biotin12.3 μg(27 %)
Vitamin B₁₂9.1 μg(303 %)
Vitamin C37 mg(39 %)
Potassium1,312 mg(33 %)
Calcium362 mg(36 %)
Magnesium122 mg(41 %)
Iron8.4 mg(56 %)
Iodine11 μg(6 %)
Zinc11.5 mg(144 %)
Saturated fatty acids13.3 g
Uric acid606 mg
Cholesterol374 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 ⅕ kilograms Leg of lamb (boneless)
150 grams Goat cheese
1 Tbsp thyme (chopped)
10 green Olives (pitted, chopped)
2 egg yolks
2 garlic cloves
1 onion
salt
freshly ground peppers
4 Tbsps olive oil
400 milliliters vegetable stock
400 grams green Zucchini
400 grams yellow Zucchini
2 tsps lemon juice
2 tsps cornstarch
How healthy are the main ingredients?
ZucchiniGoat cheeseolive oilthymeOlivegarlic clove

Preparation steps

1.

Mix cheese with 1 teaspoon thyme, olive and egg yolks. Press in garlic and season with salt and pepper.

2.

Peel onion and dice.

3.

Rub lamb with salt and pepper and sear in a roasting pan in 2 tablespoons olive oil on all sides. Remove lamb from pan and fill the cheese mixture into the opening from the removed bone. Return lamb to the roasting pan, sprinkle with remaining thyme, pour in the stock, add onion and roast in preheated oven at 180°C (approximately 350°F) for about 70 minutes.

4.

Rinse zucchini, trim and cut into slices or strips. Sauté in remaining olive oil for about 5 minutes. Season with salt, pepper and lemon juice.

5.

Remove lamb from the roasting pan and keep warm.

6.

Strain gravy through a sieve into a pot and simmer to reduce, if desired.

7.

Stir cornstarch with a little water until smooth, add to the sauce, bring to a boil and cook until thickened. Season with salt and pepper.

8.

To serve, cut lamb into slices and arrange on plates with the sauce and zucchini. Serve with baguettes, if desired.

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