North African Lamb Roast
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
426
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,279 mg | (32 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 335 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 35 ozs Leg of lamb boned (or you can use shoulder of lamb)
- salt
- 1 clove garlic cloves (minced)
- 1 tsp Harissa
- 1 Tbsp clarified butter
- 1 ¼ cups canned Tomatoes
- 4 cups Sweet potato (chopped)
- 2 carrots (cut into sticks)
- 1 onion (finely chopped)
- 1 ½ cups vegetable stock
- ⅔ cup black Olives (pitted)
- chopped, fresh Fresh herbs (to garnish)
Preparation steps
1.
Preheat the oven to 200°C | 400F | gas 6.
2.
Rub the meat with salt, garlic and harissa. Heat the clarified butter in a roasting tin and brown the meat on all sides, then put into the preheated oven (middle shelf) and cook for about 1 hour.
3.
Drain the tomatoes, retaining the juice and chop the tomatoes. Add the sweet potatoes, carrots, onions and tomatoes with their juice to the meat dish. Add the stock and cook for a further 30 minutes.
4.
Mix in the olives. Season to taste and sprinkle the meat with fresh herbs before serving.
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