Roast Lamb with Carrots and Potatoes
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 15 h.
Ready in
Calories:
1185
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,185 cal. | (56 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 76 μg | (127 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 43.7 mg | (364 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 205 μg | (68 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 2,162 mg | (54 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 15.4 mg | (193 %) | ||
| Saturated fatty acids | 27.8 g | |||
| Uric acid | 807 mg | |||
| Cholesterol | 276 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 sprigs rosemary (leaves of one picked and roughly chopped)
- 2 cloves garlic cloves (finely chopped)
- crushed Red pepper flakes (ground)
- 4 Tbsps olive oil
- 2 lamb shanks (approx. 750 g each, bone-in, ready to cook)
- ⅞ cup dry white wine
- 1 ⅔ cups lamb stock
- 2 ⅔ cups small potatoes (peeled and halved)
- 2 cups Baby carrots (peeled and halved)
- 2 ¼ cups Green beans (trimmed)
- fresh Fresh herbs (to garnish)
Preparation steps
1.
Mix together the chopped rosemary, garlic, and 1 tsp each of ground black pepper and chilli flakes. Add the oil and rub the mixture thoroughly into the shanks. Cover and leave to marinate overnight.
2.
Preheat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
3.
Season the meat with salt and brown on all sides in a roasting tin. Add the remaining sprig of rosemary and deglaze with white wine. Pour over some of the stock and cook in the oven for around 2 hours. Add the remaining stock during the course of the cooking time and turn the shanks regularly.
4.
Add the vegetables to the stock around the lamb roughly 40 minutes before the end of the cooking time. Turn occasionally and season with salt and ground black pepper.
5.
Increase the temperature to 200°C (180°C in a fan oven), 400°F, gas 6 for the last 10 minutes of cooking time, so that everything browns.
6.
Sprinkle the lamb shanks with a little sea salt and chilli and arrange on a plate. Check the seasoning in the cooking juices and serve on the side. Garnish with fresh herbs.
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