Preparing Leg of Lamb
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
239
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 637 mg | (16 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 346 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 Tbsp vegetable oil
- 1 Leg of lamb (with bone, about 2 kg)
- salt
- freshly ground peppers
- 300 milliliters Broth (such as lamb stock or vegetable stock)
- 200 grams shallots
- 3 garlic cloves
- 1 sprig rosemary
Preparation steps
1.
Preheat oven to 140°C (approximately 300°F).
2.
Heat oil in a roasting pan over high heat. Add lamb (rinsed and patted dry) and fry until golden-brown on all sides. Season generously with salt and pepper on all sides. Add broth and bake 3-3.5 hours.
3.
Meanwhile, peel shallots and garlic. After lamb has baked 2 hours, scatter shallots, garlic, and rosemary around lamb. Turn lamb and add additional broth as needed.
4.
When lamb is done, remove from roasting pan and wrap in aluminum foil while preparing sauce. Transfer pan juices to a saucepan and bring to a boil. Season to taste with salt and pepper. Thicken with a little cornstarch mixed with water, if desired.
5.
Remove foil from lamb and serve whole on a platter, or slice and serve with sauce on plates.
