Leg of Lamb with Shallots and Rosemary
Nutritional values
(Percentage of daily recommendation)
| Calorie | 637 cal. | (30 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 31.2 mg | (260 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,916 mg | (48 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 550 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 kilogram Leg of lamb (boneless)
- salt
- freshly ground peppers
- 4 garlic cloves
- 4 sprigs thyme
- 2 sprigs rosemary
- 4 Tbsps olive oil
- 700 grams small potatoes (waxy)
- 6 shallots
- 400 grams Cherry tomatoes
- 0.3 l Red wine
- ⅖ l Veal stock
- 1 tsp rosemary honey (or honey)
- rosemary (for garnishing)
Preparation steps
Rinse lamb, pat dry, season inside and outside with salt and pepper. Peel and finely chop garlic, rub lamb with it. Place 1 rosemary and 1 thyme sprigs into bone cavity and tie meat with a kitchen string. Heat olive oil in a roasting pan and brown meat on sides. Roast in preheated oven at 180°C (approximately 350°F) for about 15 minutes.
Peel and rinse potatoes. Peel and halve shallots. Blanch tomatoes in hot water and rinse in cold water, peel. Add red wine and stock to the meat. Add remaining herbs, potatoes and shallots. Roast for 1 more hour, basting meat with cooking juices often. Add tomatoes. Combine honey and 1-2 tablespoons of cooking juices and whisk well, baste meat with the mixture. Roast for 10 more minutes. Season sauce to taste. Remove meat from pan and slice. Arrange on a preheated platter with vegetables and garnish with rosemary, drizzle with sauce. Serve.
