Marinated Leg of Lamb with Figs

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Marinated Leg of Lamb with Figs
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Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
677
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie677 cal.(32 %)
Protein59 g(60 %)
Fat18 g(16 %)
Carbohydrates48 g(32 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3.5 mg(29 %)
Vitamin K18.4 μg(31 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂1.1 mg(100 %)
Niacin27 mg(225 %)
Vitamin B₆0.8 mg(57 %)
Folate96 μg(32 %)
Pantothenic acid2.3 mg(38 %)
Biotin15.5 μg(34 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C35 mg(37 %)
Potassium1,791 mg(45 %)
Calcium191 mg(19 %)
Magnesium146 mg(49 %)
Iron9 mg(60 %)
Iodine22 μg(11 %)
Zinc8.7 mg(109 %)
Saturated fatty acids4.5 g
Uric acid531 mg
Cholesterol158 mg
Complete sugar31 g

Ingredients

for
4
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
How healthy are the main ingredients?
Tomato pasteolive oilthymerosemarygarlic cloveFigs

Preparation steps

1.

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.