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Roast lamb with bay leaves
(0 votes)
Health Score:
94 / 100
Difficulty:
moderate
Preparation:
20 min.
Preparation
ready in 3 hrs 20 mins
Calories:
530
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| 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 | 1.7 mg | (14 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 36.1 mg | (301 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 1,156 mg | (29 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 686 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 8 cloves garlic cloves (pressed)
- 6 sprigs fresh marjoram
- 6 fresh bay leaves
- 1 handful fresh thyme
- olive oil
- 1 Leg of lamb (approx. 1.2 kg)
- balsamic vinegar
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325F, gas 3.
2.
Place the garlic and 4 sprigs majoram in a roasting pan. Add 3 bay leaves and about 1/3 of the thyme sprigs. Drizzle olive oil over.
3.
Pick the leaves off the remaining thyme sprigs (reserving 2 to garnish), mix them with 2 tbsp olive oil and rub them into the lamb. Season the lamb with salt and ground pepper and lay on top of the garlic.
4.
Roast the lamb for approx. 3 hours. If necessary, add a little water and turn the lamb occasionally.
5.
Drizzle balsamic vinegar over the meat and garnish with the remaining herbs before serving.
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