Leg of Lamb with Rosemary, Garlic and Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 764 cal. | (36 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 88.5 μg | (148 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 40.2 mg | (335 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 258 μg | (86 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 25.4 μg | (56 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 2,627 mg | (66 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 792 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 300 grams thick, white Beans (dried)
- 1 Leg of lamb about 2 kg (ready to cook, with bones)
- salt
- peppers
- 4 sprigs rosemary
- 3 onions
- 8 garlic cloves
- 4 carrots
- 2 stalks Celery
- 4 Beefsteak tomato
- 3 Tbsps olive oil
- 250 milliliters dry Red wine
- 400 milliliters lamb stock
- 2 Tbsps chopped parsley
Preparation steps
Rinse beans and soak overnight in plenty of water.
Rinse lamb and pat dry. Score about 12-15 times in differnt places. Season with salt and pepper and stick with rosemary in score marks.
Peel onions and garlic. Cut onions into large pieces, leave garlic whole. Peel and halve carrots, cut into pieces. Rinse celery and cut into pieces. Rinse tomatoes and cut out stalks, cut into wedges.
Heat oil in a large roasting pan and sear lamb on all sides. Remove meat from the pan and saute vegetables in the pan for 5 minutes. Deglaze pan with red wine and add broth. Return meat to the pan and braise in preheated oven at 160°C (approximately 325°F) for about 3 hours. Baste meat with cooking juices every 30 minutes, add more broth to the pan as needed.
Bring a pot of water to a boil. Drain beans and cover with boiling water, simmer for about 40 minutes or until beans are soft. Drain.
Remove lamb from the oven. Remove from the pan and keep warm. slice.
Mix beans with vegetables and season with salt and pepper. Arrange lamb and vegetables on plates and sprinkle with parsley. If desired, serve with a slice of toast.
