Roast Lamb with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,134 cal. | (102 %) | ||
| Protein | 154 g | (157 %) | ||
| Fat | 147 g | (127 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 82.9 mg | (691 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 234 μg | (78 %) | ||
| Pantothenic acid | 6.7 mg | (112 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 3,070 mg | (77 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 244 mg | (81 %) | ||
| Iron | 15 mg | (100 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 29.4 mg | (368 %) | ||
| Saturated fatty acids | 53.9 g | |||
| Uric acid | 1,486 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 onions
- 4 carrots
- 2 garlic cloves
- 4 lamb shanks
- salt
- freshly ground peppers
- 1 Tbsp ground paprika
- 1 tsp Cumin (ground)
- 2 Tbsps Pastry flour
- 4 Tbsps olive oil
- 250 milliliters Red wine
- 500 milliliters lamb stock
- 600 grams waxy potatoes
- 1 tsp Juniper berries
- 1 bay leaf
- 2 Tbsps freshly chopped parsley
Preparation steps
Peel and dice onions, carrots and garlic. Rinse lamb and pat dry. Combine 2 teaspoons of salt, 2 teaspoons of pepper, paprika and cumin powder, rub lamb with the mixture. Coat with flour. Heat 2 tablespoons of oil in a roasting pan and brown meat on all sides. Remove meat from the pan and cook vegetables until browned in the same pan. Deglaze pan with wine and some stock. Return meat to the pan and braise in preheated oven at 160°C (approximately 325°F) for about 3 hours. Meat should always be covered with sauce up to 1/3, add more broth to the pan as needed and turn meat over occasionally.
Peel, rinse and dice potatoes. Parboil in salted water for 10 minutes. Drain and arrange on a baking sheet. Season with salt and drizzle with remaining oil. Roast in the same oven for about 25 minutes or until golden brown.
Remove lamb from the oven, transfer to a plate and let rest briefly. Strain sauce and return meat to the pan. Add juniper berries and bay leaf to the pan and roast meat for 10 more minutes in the oven. Sauce should thicken slightly.
Place potatoes in bowls and garnish with parsley. Serve lamb with sauce accompanied by potatoes.
