Leg of Lamb with Mixed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 644 cal. | (31 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 29.5 mg | (246 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 2,173 mg | (54 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 516 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 kilogram Leg of lamb
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp dried oregano
- 3 garlic cloves
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 1 kilogram waxy potatoes
- 8 shallots
- 6 Tomatoes
- ¼ l white wine
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Rinse leg of lamb, pat dry, trim and rub on all sides with dried herbs. Peel garlic and cut into slices. Cut leg of lamb slightly on lower bone and push garlic along the bone into meat. Do the same at the upper end of the bone and season lamb with salt and pepper. Place on an oiled baking sheet and sprinkle lamb with remaining oil. Rinse tomatoes, remove stalk and cut into quarters.
Peel potatoes and leave whole or cut into wedges as desired. Peel shallot. Place potatoes and shallot on the baking sheet. Bake in preheated oven for about 1.5 hours. After 30 minutes, add wine and later add water as needed. During the cooking time, baste lamb occasionally with roasting liquids. After roasting, remove lamb from the oven, wrap in aluminum foil and let rest. Arrange potatoes on a preheated plate and season with salt and pepper. Unwrap leg of lamb, add to the plate and serve with the roasting juices.
