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Leg of Lamb with Mint Sauce
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Preparation:
1 hr 15 min.
Preparation
Calories:
428
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 24.6 mg | (205 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 979 mg | (24 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 463 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
6
- Ingredients
- 1 Leg of lamb (about 1.5 kg)
- 300 grams shallots (peeled)
- 3 garlic cloves
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 400 milliliters dry white wine
- 1 bunch fresh mint
- 2 Tbsps cane sugar
- 3 Tbsps White vinegar
Preparation steps
1.
Crush the garlic and rub it into the lamb along with salt and pepper, to taste.
Fry on all sides in some butter and then distribute the shallots around the meat. Fry for a short while and then transfer to a roasting pan. Pour in the wine and cook, covered, in a pre-heated oven at 200°C (approximately 400ºF) for 60 minutes.
2.
For the mint sauce, finely chop the mint leaves. Combine with the sugar and 2 tablespoons of hot water in a bowl and mix until the sugar has dissolved. Season with the vinegar.
3.
Remove the roast from the oven, cut into slices and serve with the sauce.
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