Leg of Lamb with Sweet Potato and Pumpkin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 680 cal. | (32 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 34.5 mg | (288 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 9.2 μg | (307 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,809 mg | (45 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 11.3 mg | (141 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 646 mg | |||
| Cholesterol | 211 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Leg of lamb (with bone)
- salt
- freshly ground peppers
- 4 garlic cloves
- 4 Tbsps olive oil
- 250 grams waxy potatoes
- 250 grams Sweet potato
- 250 grams Crookneck pumpkin
- 6 shallots
- 300 milliliters dry Red wine
- 400 milliliters Veal stock
- 1 Tbsp thyme
- 1 tsp Thyme honey (or honey)
- thyme (for garnish)
Preparation steps
Rinse the lamb, pat dry and season inside and outside with salt and pepper. Peel the garlic, chop finely and rub the lamb. Preheat the oven to 180°C (approximately 350°F). Brown the meat in hot olive oil in a roasting pan on all sides and roast for about 45 minutes in a preheated oven on the middle rack.
Meanwhile, peel the potatoes, the pumpkin and the shallots and cut into bite-size pieces. Add the red wine and stock to the meat and set in the remaining herbs. Add the potatoes, the pumpkin, the shallots and the thyme and simmer everything for about 30 minutes, occasionally basting the meat with the meat juices.
Mix the honey and 1-2 tbsp meat juices, season with salt and pepper and baste the roast. Cook everything for another 10 minutes. Season the sauce and cut the meat to serve in slices. Arrange on a preheated platter with the vegetables and garnish with thyme.
