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Ingredients
for
4
Roast Lamb with Mixed Vegetables
40 min., ready in 2 h. 20 min.
Time:
581
calories
Calories:
Health Score:
85 / 100
Ingredientsfor
- 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)
Preparation
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.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |