Roast Lamb
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
Calories:
765
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 765 cal. | (36 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 28.4 mg | (237 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,641 mg | (41 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 511 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Leg of lamb (boneless)
- 8 Tbsps olive oil
- salt
- freshly ground peppers
- 3 Tbsps chopped parsley
- 100 grams breadcrumbs
- 2 garlic cloves
- 1 Tbsp Mustard
- 200 milliliters Broth
- 400 grams Tomatoes
- 1 shallot
- 600 grams small waxy potatoes (boiled)
- 2 Tbsps clarified butter
- 2 tsps minced Basil
- Basil (for garnis)
Preparation steps
1.
Rinse meat, pat dry, tie off and season with salt and pepper.
2.
Mix together oil, parsley, breadcrumbs, garlic and mustard to make a spice mixture.
3.
Heat oil in a roasting pan and sear lamb on all sides. Rub spice mixture onto lamb. Roast in a preheated oven at 200°C (approximately 400°F) for about 2 hours, gradually adding broth to pan.
4.
Peel and mince shallots. Melt butter in a hot pan and fry potatoes. Season with salt and pepper and add basil.
5.
Rinse tomatoes and cut into quarters or eighths. Season with salt, pepper and shallots.
6.
Slice lamb and serve with roasted potatoes and tomatoes.
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