Leg of Lamb with Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 989 cal. | (47 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 49.3 μg | (82 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 36.4 mg | (303 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 8.8 μg | (293 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,907 mg | (48 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 23.7 g | |||
| Uric acid | 635 mg | |||
| Cholesterol | 417 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the lamb:
- 1 ⅕ kilograms lean Leg of lamb (boneless)
- 3 Tbsps lemon juice
- 2 garlic cloves
- 6 Tbsps olive oil
- For the stuffing:
- 100 grams shallots
- 100 grams Porcini mushroom
- 100 grams Veal sausage
- 2 egg yolks
- 2 Tbsps vegetable oil
- ¼ l Beef broth (jarred)
- 500 grams potatoes
- 3 Tbsps butter
- 400 grams Beans
- 1 bunch Tarragon
- 150 grams Whipped cream
Preparation steps
For the lamb: Mix the lemon juice and 2 tablespoons of oil. Peel and press the garlic into the mixture and stir. Rub the mixture onto the lamb. Wrap in foil and marinate in the refrigerator for 2 hours.
For the stuffing: Soak the mushrooms. Peel and finely chop the shallots and sauté in oil. Add the veal and brown. Drain and coarsely chop the mushrooms and mix in. Sauté an additional 4 minutes and season with salt and pepper. Mix in the egg yolks. Remove the lamb from the foil and spread the mushroom mixture on it. Fold and close with kitchen string.
Heat 2 tablespoons of oil in a roasting pan. Sear the meat on all sides. Pour in the broth and cook at 175°C (approximately 350°F) for 1 1/2 hours. Remove the meat from the marinade and wrap in aluminum foil. Mix the sauce with the cream and cook.
Rinse the beans and remove the ends. Blanch in salted water for 10 minutes. Remove, rinse with cold water and drain well. Scrub and peel the potatoes. Cook in boiling salt water for 25 minutes and drain. Heat the butter and cook the potatoes on all sides. Pluck apart the tarragon leaves and combine with the beans. Cut the meat, baste with the sauce and serve with the potatoes and beans.
