Leg of Lamb with Rosemary and Onions
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
2060
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,060 cal. | (98 %) | ||
| Protein | 151 g | (154 %) | ||
| Fat | 156 g | (134 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 80.5 mg | (671 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 6 mg | (100 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 20.9 μg | (697 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 2,268 mg | (57 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 207 mg | (69 %) | ||
| Iron | 13.9 mg | (93 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 28.8 mg | (360 %) | ||
| Saturated fatty acids | 59 g | |||
| Uric acid | 1,474 mg | |||
| Cholesterol | 561 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 red onions
- 2 sprigs rosemary
- 4 sprigs Lemon thyme
- 4 lamb shanks
- salt
- freshly ground peppers
- olive oil
- 80 grams diced, smoked Pancetta
- 2 garlic cloves
- 1 Tbsp Tomato paste
- 250 milliliters dry Red wine
- 400 milliliters lamb stock
- 1 pinch ground Cumin
- 1 pinch ground cinnamon
- 1 pinch ground Cardamom
Preparation steps
1.
Peel and halve the onions. Rinse and dry the herbs, then coarsely chop. Rinse the lamb, pat dry, and season with salt and pepper. Cook the pancetta in a pan with 2 tablespoons of the oil. Add the lamb shanks, and cook until golden brown all over. Remove the lamb shanks, then add the onions, and sauté in the pan drippings. Peel the garlic, and pass through a press into the pan. Stir in the tomato paste, sauté briefly, then return the lamb shanks to the pan. Deglaze with the red wine, and add half of the lamb stock. Mix in half of the herbs and spices, season to taste with salt and pepper, and simmer over medium heat for 1 - 1 1/2 hours.
2.
Adjust the seasoning if necessary, sprinkle with the remaining herbs, and serve.
