Roast Lamb with Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,891 cal. | (90 %) | ||
| Protein | 183.42 g | (187 %) | ||
| Fat | 109.95 g | (95 %) | ||
| Carbohydrates | 44.6 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.01 g | (7 %) |
| Vitamin A | 105.07 mg | (13,134 %) | ||
| Vitamin D | 0.34 μg | (2 %) | ||
| Vitamin E | 2.07 mg | (17 %) | ||
| Vitamin B₁ | 1.06 mg | (106 %) | ||
| Vitamin B₂ | 2.91 mg | (265 %) | ||
| Niacin | 70.4 mg | (587 %) | ||
| Vitamin B₆ | 2.42 mg | (173 %) | ||
| Folate | 11.43 μg | (4 %) | ||
| Pantothenic acid | 4.61 mg | (77 %) | ||
| Biotin | 3.24 μg | (7 %) | ||
| Vitamin B₁₂ | 14.17 μg | (472 %) | ||
| Vitamin C | 6.35 mg | (7 %) | ||
| Potassium | 1,824.9 mg | (46 %) | ||
| Calcium | 122.7 mg | (12 %) | ||
| Magnesium | 155.44 mg | (52 %) | ||
| Iron | 17 mg | (113 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 22.1 mg | (276 %) | ||
| Saturated fatty acids | 40.42 g | |||
| Cholesterol | 660.44 mg |
Ingredients
- For the Lamb
- 1 onion
- 2 garlic cloves
- 1 bay leaf
- 2 cloves
- 6 Tbsps olive oil
- 125 grams Long grain rice
- salt
- 2 kilograms Leg of lamb (trimmed)
- freshly ground peppers
- 2 rosemary
- For the bacon beans
- 800 grams green Beans
- salt
- 12 slices Bacon
- 2 garlic cloves
- 2 Tbsps clarified butter
Preparation steps
For the lamb: peel and halve onion, cut one half into thin strips. Peel garlic and slice. Stick second half of onion with bay leaf and cloves. Heat 2 tablespoons of oil in a saucepan and saute onion strips with garlic until soft. Add spiced onion and saute briefly. Add rice and 250 ml (approximately 1 cup) of salted water and cook for about 15 minutes or until rice is al dente. Remove from heat and drain if necessary. Cool slightly and remove spiced onion.
Rinse meat, pat dry and spread. Season with salt and pepper, spread rice on meat. Rinse rosemary and place on top of rice. Roll up and tie with kitchen string.
Season meat with salt and pepper. Heat oil in a roasting pan and sear meat on all sides. Roast in preheated oven at 120°C (approximately 250°F) for about 1.5 hours. Turn meat over occasionally and baste with cooking juices.
For the bacon beans: rinse beans and cook in salted water for about 8 minutes or until al dente. Drain and rinse in cold water, drain again. Wrap 5-6 beans with a slice of bacon. Peel garlic and chop finely. Heat oil in a pan, saute garlic briefly and add beans with bacon, cook until bacon is crispy.
Remove roast from the oven, slice and arrange with beans on plates. Serve.
