Roast Lamb with Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 714 cal. | (34 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 111.8 μg | (186 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 40.8 mg | (340 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 408 μg | (136 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 2,194 mg | (55 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 9.4 mg | (63 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 12.5 mg | (156 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 773 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 1 Leg of lamb (1.8 kg, with bone)
- 2 organic lemons
- 8 shallots
- 2 garlic cloves
- 6 Tomatoes
- salt
- peppers
- 4 Tbsps olive oil
- 200 milliliters Red wine
- 200 milliliters lamb stock
- 2 sprigs rosemary
- 1 kilogram green Asparagus
- 1 pomegranate
- 1 Tbsp Grenadine
Preparation steps
Rinse lemons and cut into wedges. Peel shallots and cut into wedges. Peel garlic and cut into thin slices. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter, remove seeds and dice.
Rinse lamb and pat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a roasting pan and brown meat on all sides. Add lemons, shallots, tomatoes and garlic and saute for a few minutes. Deglaze pan with wine and a little stock. Add rosemary and roast in preheated oven at 160°C (approximately 325°F) for about 2.5 hours. Turn meat occasionally and baste with cooking juices and add more broth to the pan, if necessary.
Peel bottom thirds of asparagus. Heat oil in a pan and saute asparagus for a few minutes. Season with salt and add a little water to the pan. Simmer, covered, for about 1 minute.
Halve pomegranate and remove seeds.
Remove lamb from the pan and season sauce with salt and pepper. Arrange lamb with vegetables on a platter and drizzle with a little sauce. Sprinkle with pomegranate seeds. Serve accompanied by the rest of sauce.
