Roast Lamb with Pistou, Tomatoes and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,300 cal. | (62 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 103 g | (89 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 63.2 μg | (105 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 32.5 mg | (271 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,483 mg | (37 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 11.5 mg | (144 %) | ||
| Saturated fatty acids | 27.2 g | |||
| Uric acid | 571 mg | |||
| Cholesterol | 208 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the pistou
- 1 bunch parsley
- 1 bunch thyme
- ⅕ l olive oil
- 2 peeled garlic cloves
- For the roast
- 1 ⅕ kilograms boneless Lamb shoulder
- 4 Tbsps olive oil
- salt
- freshly ground peppers (from the mill)
- 500 grams starchy potatoes
- 1 tsp Tomato paste
- 0.3 l white wine
- ½ l Vegetable broth
- 200 grams halved Cherry tomatoes
Preparation steps
Preheat the oven to 180°C (approximately 350°F) top and bottom heat. For the pistou, puree the parsley and thyme leaves with the garlic cloves and olive oil. Rinse the meat, pat dry, spread half of the pistou on the inside of the meat, roll up lengthwise and tie with kitchen string.
Heat 4 tablespoons olive oil in a roasting pan, season the lamb with salt and pepper and brown on all sides. Peel the potatoes, cut into wedges and fry with the lamb. Add the tomato paste aand deglaze with the white wine and the broth.
Place the roasting pan in the preheated oven on the middle rack and simmer for about 1.5 hours. Turn the potatoes occasionally and baste the lamb with the pan drippings.
During the last 10 minutes of cooking when the lamb is golden brown and the skin is crispy, add the tomatoes to the pan drippings. Brush the roast with pan drippings again and stir the remaining pistou into the sauce. Season with salt and pepper and serve immediately.
