Provencal-style Leg of Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 36.1 mg | (301 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,196 mg | (30 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 696 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 5 garlic cloves
- 1 bunch rosemary
- 2 bay leaves
- 2 organic lemons
- 1 Leg of lamb (approximately 1.4-1.8 kg, pre-order at the butcher)
- 4 Tbsps olive oil
- salt
- peppers
- 3 young garlic cloves
Preparation steps
Peel the garlic clove and chop coarsely. Rinse the rosemary and shake dry. Rinse the lemons and cut into wedges. Coat leg of lamb with 3 tablespoons olive oil and marinate with the lemon wedges, half the herbs and the chopped garlic in a plastic bag for 24 hours in the refrigerator.
Preheat the oven to 200°C (approximately 400°F).
Remove the lamb from the bag and scrape out the marinade. Season lamb with salt and pepper and transfer with remaining herbs and the marinade to a baking dish. Pour in 1 cup of water. Bake lamb until the skin browns, about 30 minutes. Rinse the remaining rosemary and add to dish. Cut garlic bulbs in half crosswise. Mix with the remaining olive oil and add to the dish. Turn leg of lamb and roast another 40 minutes. Then pierce to the bone: If the gravy is clear it is ready. If it is still bloody, roast another 5-10 minutes. Remove leg of lamb from the oven and let rest, covered, about 10 minutes. Cut the meat across the grain and serve.
