Leg of Lamb with White Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 827 cal. | (39 %) | ||
| Protein | 102 g | (104 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 59.2 μg | (99 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 42.6 mg | (355 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 271 μg | (90 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 2,996 mg | (75 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 251 mg | (84 %) | ||
| Iron | 13.3 mg | (89 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 14 mg | (175 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 900 mg | |||
| Cholesterol | 253 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams dried white Shelled fava bean
- 5 garlic cloves
- 2 large onions
- 3 fully ripe Tomatoes
- 1 ½ kilograms Leg of lamb (with bone)
- salt
- freshly ground peppers
- 3 cloves
- 2 Tbsps butter
- 4 Tbsps Tomato paste
- 150 milliliters white wine
- 2 Tbsps lemon juice
- 400 milliliters Vegetable broth
- 2 handfuls curly parsley
Preparation steps
Soak beans overnight in plenty of water.
Preheat oven to 200°C (approximately 400°F). Peel garlic and onions. Rinse, core and dice tomatoes. Rinse lamb, pat dry, and rub with 2 cloves of garlic. Season with salt and pepper.
Chop remaining garlic cloves and one of the onions. Stud the other onion with cloves. In a large roasting pan, sauté onion and garlic in butter. Add lamb and cook on all sides until browned, about 4 minutes. Remove lamb. Stir in tomato paste and sauté briefly. Add wine, lemon juice, and broth. Add clove-studded onion and tomatoes. Place lamb on vegetables and roast, occasionally adding additional water to the pan, 1.5-2 hours. Forty minutes before the end of the baking time, add beans to the roasting pan. Season with salt, pepper and lemon juice. Remove lamb, cut into 2 cm (3/4 inch) thick slices and lay slices over beans. Rinse parsley, shake dry, coarsely chop and sprinkle over beans. Serve lamb in roasting pan.
