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Roast Herby Lamb

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Roast herby lamb
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
642
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie642 kcal(31 %)
Protein80.67 g(82 %)
Fat35.26 g(30 %)
Carbohydrates1.34 g(1 %)
Sugar added0 g(0 %)
Roughage0.27 g(1 %)
Vitamin A76.87 mg(9,609 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂1.41 mg(128 %)
Niacin32.02 mg(267 %)
Vitamin B₆1.08 mg(77 %)
Folate1.5 μg(1 %)
Pantothenic acid2.02 mg(34 %)
Vitamin B₁₂6.9 μg(230 %)
Vitamin C2.37 mg(2 %)
Potassium795.15 mg(20 %)
Calcium23.97 mg(2 %)
Magnesium65.72 mg(22 %)
Iron6.62 mg(44 %)
Zinc10.46 mg(131 %)
Saturated fatty acids16.19 g
Cholesterol313.35 mg
Author of this recipe:

Ingredients

for
6
Ingredients
53 ounces
6 heads
¼ cup
1 ½ tablespoons
2
fresh rosemary
2 sprigs
fresh thyme
cup

Preparation steps

1.
Preheat the oven to 240°C (220° fan) | 450F | gas 8. Let the butter soften at room temperature.
2.
Peel the loose skin from the garlic heads and soak them in warm water for 2 minutes before draining.
3.
Grease a large roasting pan with butter and drizzle the olive oil around it. Put the leg of lamb into the pan.
4.
Season the lamb with salt and pepper and place small sprigs of thyme and rosemary on the meat. You can prick small holes in the meat and insert the rosemary if you prefer.
5.
Pour 150 ml of water into the base of the pan and add the garlic heads/bulbs
6.
Cook for approximately 1 hour regularly basting the lamb in its own juices. Check to see if the meat is cooked. If it needs a little more return to the oven for a further 10 minutes. Reduce cooking time if leg of lamb is smaller than 1.5 kg.
7.
Leave to stand for 10 minutes in a warm place, carve the lamb, garnish with the garlic bulbs which will be soft, sprinkle some fresh thyme and rosemary and serve with roast potatoes, mint sauce and seasonal vegetables.