Roast Leg of Lamb
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 55 min.
Ready in
Calories:
367
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 813 mg | (20 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 461 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 Leg of lamb (bone-in, 2 kg)
- 2 garlic cloves
- 1 Tbsp chopped rosemary
- 2 Tbsps hot Mustard
- 2 Tbsps olive oil
- Red pepper flakes
- salt
- 2 onions
- 1 garlic clove
- ¼ l white wine
- 1 bay leaf
- 2 sprigs rosemary
Preparation steps
1.
Rinse lamb and pat dry. Peel and press garlic cloves through a garlic press. Stir garlic with rosemary, mustard, oil and some red pepper flakes. Rub mixture onto lamb, wrap in aluminum foil and marinate about 2 hours.
2.
Preheat oven to 200°C (approximately 400°F). Remove foil from lamb, place in a roasting pan and roast about 30 minutes.
3.
Peel and halve onions crosswise. Cut garlic bulb crosswise in half.
4.
Reduce oven heat 160°C (approximately 325°F). Pour white wine in roasting pan return to oven for about 60 minutes total. After 30 minutes, turn lamb and add onions, garlic bulb, bay leaf and rosemary sprigs to pan. If needed, add some water and finish roasting.
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