Leg of Lamb with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 26.2 mg | (218 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,411 mg | (35 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 496 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 Leg of lamb (boneless, about 1.5 kg)
- 2 garlic cloves
- 2 tsps rosemary (finely chopped)
- 2 Tbsps Mustard
- 2 Tbsps olive oil
- peppers
- salt
- 300 milliliters Red wine
- 1 tsp sauce thickener
Preparation steps
Rinse lamb, pat dry and tie with kitchen string, if desired. Peel garlic and squeeze through the garlic press, mix with rosemary, mustard, oil and pepper. Spread lamb with the mixture and wrap in aluminum foil, marinate for 2 hours.
Place lamb into a roasting pan and roast in preheated oven at 220°C (approximately 425°F) for about 30 minutes. Reduce oven temperature to 180°C (approximately 350°F) and add wine to the pan. Roast lamb for 1 more hour. Turn lamb over and roast fo 15 minutes more. Remove pan from the oven and wrap meat into aluminum foil, let rest for 15 minutes.
Rinse carrots and rutabaga and blanch in boiling salted water for about 8 minutes. Drain well and season with salt, keep warm.
Strain cooking sauce through a fine sieve and season with salt and pepper. If desired, thicken sauce with a little cornstarch.
Slice lamb and arrange with vegetables on plates, drizzle with sauce and serve.
