Mustard and Honey Glazed Lamb
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
575
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 36.7 mg | (306 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 1,158 mg | (29 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 691 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Leg of lamb (about 1.2 kg / 3 lb)
- 4 Tbsps olive oil
- 4 sprigs rosemary
- 8 cloves garlic cloves (peeled and thickly sliced)
- 2 Tbsps Dijon mustard
- 2 Tbsps clear honey
- rosemary (to garnish)
Preparation
Kitchen utensils
1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Plastic wrap, 1 Citrus juicer
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
2.
Rub the lamb all over with the oil and sprinkle with salt and pepper.
3.
Using a sharp knife cut short incisions 2 cm / 3/4 " deep all over the skin of the meat and insert sprigs of garlic or slices of garlic into each one.
4.
Put the meat in a roasting pan, pour in 1 cup water and roast in the oven for 20 minutes. Baste the meat and turn the oven down to 180ºC.
5.
Roast for another 20 minutes, then mix together the mustard and honey and brush it over the meat.
6.
Roast for another 20 minutes or until the meat juices run clear. Let the meat rest for 15 minutes before serving. Serve garnished with rosemary.
