Roast Lamb with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 25.2 mg | (210 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,169 mg | (29 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 477 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 Leg of lamb (1.6 kilograms)
- 1 lemon
- 6 garlic cloves
- ½ bunch thyme
- ½ bunch rosemary
- 500 milliliters white wine
- 4 Tbsps olive oil
- salt
- peppers (from the mill)
- 500 grams Tomatoes
- 16 scallions
Preparation steps
For the marinade: grate the lemon peel and squeeze out the lemon juice.
Peel garlic and finely chop 2 of the cloves. Pluck the herb leaves from the stems and mix with wine and oil. Let the lamb shank marinate, covered, in the refrigerator for about 24 hours, turning regularly.
Remove the lamb from the refrigerator and the marinade, season with salt and pepper and pour the marinade into a large roasting pan or in the drip pan of the oven.
Roast the lamb on the lower rack of a preheated oven at 250°C (approximately 480°F) for 30 minutes.
Meanwhile, rinse and peel the tomatoes and scallion. Cut the leaves off of the scallion.
Set the oven to 180°C (approximately 350°F) and roast the lamb for another 30 minutes, then add the tomatoes, scallions and remaining garlic cloves and roast for another 30 minutes. Frequently pour the cooking liquid in the roasting pan and turn the leg once.
Turn off the oven and let the roast sit in it for 15 minutes. Serve.
