Leg of Lamb with Peppers and Potato Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,005 cal. | (48 %) | ||
| Protein | 93 g | (95 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 43.8 mg | (365 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 258 μg | (86 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 11.1 μg | (370 %) | ||
| Vitamin C | 280 mg | (295 %) | ||
| Potassium | 2,502 mg | (63 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 11.7 mg | (78 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 14 mg | (175 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 779 mg | |||
| Cholesterol | 438 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the lamb
- 1 ½ kilograms Leg of lamb (with bone)
- salt
- freshly ground peppers
- 4 garlic cloves
- 4 sprigs thyme
- 2 sprigs rosemary
- 4 Tbsps olive oil
- 6 shallots
- 4 Bell pepper (Red and yellow)
- 300 milliliters Red wine
- 250 milliliters Veal stock
- 1 tsp rosemary honey (or honey)
- 1 Tbsp parsley (chopped)
- For the potato cakes
- 800 grams potatoes (starchy)
- 2 egg yolks
- 4 Tbsps Pastry flour
- ½ Tbsp butter
- salt
- freshly ground peppers
- freshly grated Nutmeg
- clarified butter
Preparation steps
Rinse and pat dry lamb, season with salt and pepper. Peel garlic and chop finely, rub meat with garlic. Heat oilve oil in a roasting pan and brown meat on all sides. Bake in preheated oven at 180°C (approximately 350°F) for about 15 minutes.
Rinse bell peppers, halve and remove seeds and ribs, cut into thick strips. Peel shallots and cut into quarters.
Add red wine and stock to the meat and arrange herbs around. Add shallots and bake everything for about 1 hour more, basting meat occasionally with cooking juices. 20 minutes before the end of baking, add bell peppers. Combine honey with 1-2 tablespoons of meat juices and season with salt and pepper. Drizzle meat with the sauce and bake for another 10 minutes. Season sauce to taste. Arrange meat, peppers and potato pancakes on a warmed platter. Garnish with parsley and serve.
For the potato pancakes: cook potatoes in plenty of salted water for about 20-30 minutes or until tender.
Drain potatoes and peel while hot, press through the ricer. Add butter to hot potatoes and cool. Mix with egg yolks and flour to make pliable dough. Season with salt, pepper and nutmeg. With wet hands, make balls out of dough and flatten into patties.
Heat 2 tablespoons of butter in a pan and cook potato pancakes until golden brown on both sides. Serve with leg of lamb.
