Pot-roast Lamb with Vegetables
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 25 min.
Ready in
Calories:
312
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,044 mg | (26 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 407 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 Tbsp vegetable oil
- 1 Leg of lamb (on the bone, approx. 2 kg, ready to cook)
- 1 bunch mixed Fresh herbs (chopped, e. g. thyme, rosemary, parsley)
- 1 ⅔ cups stock (e. g. lamb or vegetable)
- 1 ⅔ cups Green beans
- 3 cloves garlic cloves (peeled, finely chopped)
- 2 onions (peeled, chopped into small wedges)
- 4 carrots (peeled, chopped into sticks)
- 2 ⅔ cups Mushrooms (halved)
- 1.333 cups cherry Tomatoes (halved)
Preparation steps
1.
Heat the oven to 140°C (120°C in a fan oven), 275°F, gas 1.
2.
Heat the oil in a roasting tin and fry the lamb until golden-brown all over. Season generously all over with salt and ground black pepper. Sprinkle on half the herbs. Pour in the stock and roast in the oven for 3-3.5 hours.
3.
Blanch the beans in boiling salted water for approx. 4 minutes. Drain, cool quickly with cold water and drain thoroughly.
4.
About 30 minutes before the end of the cooking time, add the garlic, onions and all the other vegetables to the leg of lamb. Mix in the remaining herbs, season with salt and pepper and cook for a further 30 minutes until done.
