Marinated Leg of Lamb with Figs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 27 mg | (225 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,791 mg | (45 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 531 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 500 milliliters Red wine
- 125 milliliters Vinegar
- 8 garlic cloves
- 1 sprig rosemary
- 1 bunch thyme
- 12 dried Figs
- 1 kilogram trimmed Leg of lamb
- salt
- freshly ground pepper
- 3 Tbsps olive oil
- 2 Tbsps Tomato paste
- 4 onions
- 2 Zucchini
- 4 Tbsps sauce thickener
Preparation steps
Bring the red wine, vinegar, peeled garlic, rosemary, thyme and figs to a boil. Let cool then pour over the trussed leg of lamb. Cover and marinate for 2-3 days.
Pat the meat dry and season with salt and pepper. Strain the marinade. Heat 2 tablespoons olive oil in a large roasting pan and sear the meat on all sides. Stir in the tomato paste then deglaze with 1/4 liter (approximately 1 cup) marinade. Add the reserved fruit, garlic and herbs from the marinade and simmer for 1 hour 30 minutes.
Dice the onions and zucchini and sauté in the remaining oil. Remove the meat from the braising liquid, cover and let rest for 15 minutes. Whisk the cornstarch with a little water until smooth, add to the sauce and stir until thickened. Season with salt and pepper. Slice the meat and arrange on serving plates with the sautéed vegetables, sauce and roasted potatoes, if desired.
