Roast Lamb with Mixed Vegetables

0
Average: 0 (0 votes)
(0 votes)
Roast Lamb with Mixed Vegetables
share Share
print
bookmark_border Copy URL
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
581
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie581 cal.(28 %)
Protein67 g(68 %)
Fat20 g(17 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E4 mg(33 %)
Vitamin K16.2 μg(27 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.2 mg(109 %)
Niacin31.9 mg(266 %)
Vitamin B₆0.9 mg(64 %)
Folate201 μg(67 %)
Pantothenic acid2.4 mg(40 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂8.1 μg(270 %)
Vitamin C146 mg(154 %)
Potassium1,807 mg(45 %)
Calcium65 mg(7 %)
Magnesium124 mg(41 %)
Iron7.4 mg(49 %)
Iodine12 μg(6 %)
Zinc9.6 mg(120 %)
Saturated fatty acids8.7 g
Uric acid599 mg
Cholesterol209 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
1 ⅕ kilograms Leg of lamb (ready to cook; boneless)
salt
freshly ground peppers
30 grams clarified butter
150 milliliters dry Red wine
400 grams waxy, young potatoes
1 red Bell pepper
1 yellow Bell pepper
1 small Eggplant (130 grams)
2 shallots
1 red Beet
2 Tbsps black, pitted Olives
1 Tbsp caperberry
Dill (for garnish)
How healthy are the main ingredients?
potatoOlivesaltEggplantshallotDill

Preparation steps

1.

Rinse lamb, pat dry and rub generously with salt and pepper. In a roasting pan, melt butter and brown lamb on all sides. Deglaze roasting pan with wine and roast 1 1/2 hours in the preheated oven.

2.

Meanwhile rinse potatoes, cut in half lengthwise and roast for 40 minutes. Rinse bell peppers, cut in half, remove seeds and ribs and cut into bite-size cubes.

3.

Rinse eggplant, trim and cut into cubes. Peel shallots and cut into wedges. Peel beet and cut into wedges. Drain olives and cut into rings.

4.

Add prepared vegetables and capers to the roasting pan 25 minutes before end. Remove finished roast, cut into slices and serve with roasted potatoes and vegetables on warmed plates. Serve garnished with dill.