Roast Lamb with Rosemary and Basil
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 25 min.
Ready in
Calories:
890
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 890 cal. | (42 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,945 mg | (49 %) | ||
| Calcium | 426 mg | (43 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 511 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 Leg of lamb boneless (about 1.35 kg | 3 lb); trimmed and tied
- 3 cloves garlic cloves (peeled and pressed)
- 0.333 cup fresh, chopped Fresh herbs (thyme, marjoram, tarragon)
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup good-quality olive oil
- For Basil Dressing
- 3 cloves garlic cloves (peeled and pressed)
- 3 bunches fresh Basil (rinsed; dried and finely chopped)
- ½ cup good-quality olive oil
- 1 cup Gruyere (grated)
- 9 cups potatoes (peeled and cut into wedges)
- 3 sprigs fresh rosemary
- ⅔ cup Pernod
- 4 ½ cups cherry Tomatoes (washed and cut in half)
Preparation steps
1.
Rinse lamb under cold running water and pat dry with paper towels.
2.
In a small bowl, combine pressed garlic, herbs, salt, pepper and olive oil, mix well. Brush herb mixture on the lamb, cover and marinate overnight.
3.
In a small bowl, combine garlic, basil, olive oil and grated Gruyere, mixing to blend. Cover and refrigerate.
4.
Preheat oven to 450º F. Season the lamb with salt and pepper; brown on all sides in a large skillet over medium-high heat.
5.
Place lamb in a large roasting pan. Place the potato wedges in a large bowl or plastic freezer bag, season with salt, pepper and coat with 1/2 of the basil dressing. Place potatoes around the lamb. Place rosemary sprigs over potatoes. Bake for 20 minutes at 450º F. Reduce heat to 350º F and roast for another 40 minutes, turning the potatoes several times.
6.
Place the Pernod in a small saucepan and simmer until reduced by half. 15 minutes before the end of cooking, add the prepared tomatoes to the roasting pan and stir into the potatoes. Brush the lamb with the reduced Pernod and continue cooking until a meat thermometer registers 130º to 135º fir medium-rare.
7.
Remove roast from oven, cover the pan with aluminum foil and let rest for about 10 minutes. Slice lamb and serve with potatoes and tomatoes. Drizzle with remaining basil dressing.
