North African Lamb
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
1908
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,908 cal. | (91 %) | ||
| Protein | 313 g | (319 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 145.3 μg | (242 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 5.6 mg | (509 %) | ||
| Niacin | 143.9 mg | (1,199 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 384 μg | (128 %) | ||
| Pantothenic acid | 7.3 mg | (122 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 40.5 μg | (1,350 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 4,589 mg | (115 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 344 mg | (115 %) | ||
| Iron | 25.1 mg | (167 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 43.8 mg | (548 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 2,746 mg | |||
| Cholesterol | 945 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup parsley (finely chopped)
- 1 cup cilantro (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 shallot (finely chopped)
- 2 Tbsps fresh ginger (finely chopped)
- 6 Tbsps olive oil
- 4 small Leg of lamb (approx. 350 g each, with the bone)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Mix the parsley, coriander, garlic, shallots and ginger with the olive oil and chill for at least one hour in the fridge.
3.
Season the meat with ground black pepper. Brush with some of the marinade and place in a roasting tin. Roast for around 30 minutes turning every so often. Then brush the meat with the remaining marinade and roast for a further 5-10 minutes.
4.
Remove from the oven, season with salt and arrange on hot plates. Goes well with couscous and vegetables.
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