Roast Lamb with Saffron Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 769 cal. | (37 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 41.9 μg | (70 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 30.8 mg | (257 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,140 mg | (29 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 558 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 Tbsps olive oil
- 1 ⅕ kilograms Lamb shoulder (boneless)
- 2 garlic cloves
- 2 ripe Beefsteak tomato
- 1 bunch parsley
- salt
- freshly ground peppers
- 1 bay leaf
- 2 sprigs fresh rosemary
- 2 generous pinches ground Saffron
Preparation steps
Heat the olive oil in a roasting pan and brown the lamb shoulder all around.
Peel garlic and cut into thin slices. Blanch tomatoes for a few seconds in boiling water, rinse in cold water, peel, quarter, core and roughly cut. Chop half of parsley.
Season the meat with salt and pepper. Add garlic, tomatoes and parsley as desired and sauté briefly. Deglaze with water. Add bay leaf and rosemary.
Dissolve saffron in a glass of water and pour over the tomatoes in the roasting pan. Place the lamb shoulder in a preheated oven (180°C, approximately 350°F) and roast for about 1 hour 10 minutes.
Before serving, chop the remaining parsley and stir into the sauce. Season sauce again and cut the meat into slices. As desired, serve with white bread or polenta.
