Roast Lamb with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,151 cal. | (102 %) | ||
| Protein | 159 g | (162 %) | ||
| Fat | 145 g | (125 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 66.3 μg | (111 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 86.2 mg | (718 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 337 μg | (112 %) | ||
| Pantothenic acid | 7.3 mg | (122 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 3,436 mg | (86 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 277 mg | (92 %) | ||
| Iron | 16.2 mg | (108 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 30.2 mg | (378 %) | ||
| Saturated fatty acids | 53.7 g | |||
| Uric acid | 1,551 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 onions
- 4 garlic cloves
- 4 lamb shanks (each about 350 grams)
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 125 milliliters dry white wine
- 350 milliliters lamb stock
- 4 Tomatoes
- 750 grams waxy potatoes
- 1 Tbsp freshly chopped rosemary
- 1 Tbsp freshly chopped Dill
- 3 carrots
- 250 grams Peas (fresh or frozen)
- 2 Tbsps freshly chopped parsley
Preparation steps
Peel onion and garlic, dice finely.
Rinse lamb, pat dry and season with salt and pepper. Heat 2 tablespoons of in a roasting pan and brown meat on all sides. Remove from the pan. Saute garlic and onions in roasting pan for about 1-2 minutes and add wine. Add broth and return meat to the pan. Rinse tomatoes and cut out stalks, quarter and add to the pan. Roast in preheated oven at 160°C (approximately 325°F) for about 2.5 hours. Turn meat over every 30 minutes and baste with cooking juices. Add more broth to the pan if needed.
Rinse and peel potatoes, cook in salted water for about 20 minutes. Drain, let evaporate slightly and cut into chunks or slices. Place in an ovenproof pan and mix with rosemary, dill and oil. Roast in the oven for about 10 minutes or until crispy and golden brown.
Peel and rinse carrots, cut into thin, diagonal slices. Add together with peas to the lamb pan during the last 20 minutes of roasting.
Remove pan from the oven. Season vegetables with salt, pepper and a dash of lemon juice. Arrange lamb, potatoes and vegetables on plates and sprinkle with parsley. Serve.
