Pot-roast Lamb with Vegetables

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Pot-roast Lamb with Vegetables
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Health Score:
Health Score
7,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 25 min.
Ready in
Calories:
554
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie554 kcal(26 %)
Protein74.98 g(77 %)
Fat23.58 g(20 %)
Carbohydrates11.58 g(8 %)
Sugar added0 g(0 %)
Roughage2.64 g(9 %)
Vitamin A711.06 mg(88,883 %)
Vitamin D0.03 μg(0 %)
Vitamin E1.16 mg(10 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂1.44 mg(131 %)
Niacin30.68 mg(256 %)
Vitamin B₆1.07 mg(76 %)
Folate24.36 μg(8 %)
Pantothenic acid2.34 mg(39 %)
Biotin2.34 μg(5 %)
Vitamin B₁₂6.24 μg(208 %)
Vitamin C11.48 mg(12 %)
Potassium977.82 mg(24 %)
Calcium44.68 mg(4 %)
Magnesium70.61 mg(24 %)
Iron6.25 mg(42 %)
Iodine0.75 μg(0 %)
Zinc9.86 mg(123 %)
Saturated fatty acids10.14 g
Cholesterol264.42 mg
Author of this recipe:

Ingredients

for
8
Ingredients
1 tablespoon
1
Lamb leg (on the bone, approx. 2 kg, ready to cook)
1 bunch
mixed Herbs (chopped, e. g. thyme, rosemary, parsley)
1 ⅔ cups
stock (e. g. lamb or vegetable)
1 ⅔ cups
3 cloves
garlic (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)
How healthy are the main ingredients?
garliccarrotMushroomtomato

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.