Roast Leg of Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 50 g | (167 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 25.1 mg | (209 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 383 μg | (128 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 2,393 mg | (60 %) | ||
| Calcium | 259 mg | (26 %) | ||
| Magnesium | 172 mg | (57 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 706 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the lamb
- 3 garlic cloves
- 3 sprigs fresh rosemary
- 1 Tbsp red peppers
- 4 Tbsps olive oil
- 1 Leg of lamb
- Sea salt
- For the garnish
- 800 grams Cherry tomatoes
- 2 Boy garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 Tbsps olive oil
- salt
- 12 Boy Artichoke
- lemons
- sugar
- peppers
Preparation steps
Preheat the oven to 240°C (approximately 425°F).
For the lamb, peel garlic and press. Rinse rosemary, shake dry, strip off the needles and chop finely. Finely crush red pepper in a mortar. Mix everything in a bowl with 2 tablespoons of olive oil. Trim lamb of sinews, rub vigorously with salt and spiced oil. Add remaining oil to the roasting pan with a drip tray. put lamb bone side down in the roasting pan and cook in the preheated oven for 30 minutes. Remove roasting pan with lamb from the oven, cover with aluminum foil. Reduce the oven temperature by opening oven door if needed to 100°C (approximately 225°F). Remove the aluminum foil, put lamb back in the oven and cook at 100°C (approximately 225°F) for about 3 hours. At the end of the cooking time, put a meat thermometer in the thickest part of lamb leg until it reaches an internal temperature of 60°C (approximately 150°F).
Meanwhile, for the garnish, rinse cherry tomatoes. Peel garlic. Rinse herbs and shake dry. Brush an ovenproof dish with oil. Add herb sprigs, tomatoes and garlic cloves to the dish. Season everything with salt and 2 tablespoons oil. Place the dish in the oven and bake tomatoes for 2 hours 30 minutes until done. 30 minutes before lamb is done, brush artichokes and cut into quarters. Immediately place artichokes in water with lemon slices, so they do not turn brown. Pour remaining oil in a frying pan. Pat artichokes dry, saute for 2 minutes over medium heat while stirring and cook covered for 6-7 minutes until soft. Season with salt, 1 pinch of sugar and pepper. Remove meat from oven and cut into slices from the bone. Serve with artichokes, cherry tomatoes and garlic.
