Leg of Lamb with Sweet Potato and Pumpkin

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Leg of Lamb with Sweet Potato and Pumpkin
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
680
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie680 cal.(32 %)
Protein74 g(76 %)
Fat22 g(19 %)
Carbohydrates34 g(23 %)
Sugar added1 g(4 %)
Roughage4.9 g(16 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E5.6 mg(47 %)
Vitamin K12.3 μg(21 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.3 mg(118 %)
Niacin34.5 mg(288 %)
Vitamin B₆0.9 mg(64 %)
Folate117 μg(39 %)
Pantothenic acid2.7 mg(45 %)
Biotin4.7 μg(10 %)
Vitamin B₁₂9.2 μg(307 %)
Vitamin C44 mg(46 %)
Potassium1,809 mg(45 %)
Calcium78 mg(8 %)
Magnesium116 mg(39 %)
Iron8.7 mg(58 %)
Iodine18 μg(9 %)
Zinc11.3 mg(141 %)
Saturated fatty acids5.6 g
Uric acid646 mg
Cholesterol211 mg
Complete sugar9 g

Ingredients

for
4
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)
How healthy are the main ingredients?
potatoSweet potatoolive oilthymesaltgarlic clove

Preparation steps

1.

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.

2.

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.

3.

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.