Roast Leg of Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 36.7 mg | (306 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,180 mg | (30 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 695 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 3 sprigs rosemary
- 1 small Leg of lamb (about 1.4 kg)
- salt
- freshly ground peppers
- 2 garlic cloves
- 2 Tbsps Dijon mustard
- 2 Tbsps honey
- 2 Tbsps finely chopped mint
- ⅛ l Orange juice
Preparation steps
Peel garlic cloves and cut lengthwise into sticks. Rinse rosemary, shake dry and cut into small pieces.
Season leg of lamb with salt and pepper, make deep incisions with a sharp knife all around and insert each with 1 garlic strip and 1 rosemary piece. Place lamb into a roasting pan and add 1 cup of water to the pan. Roast in preheated oven at 200°C (approximately 400°F) for about 1 hour.
Rinse garlic bulbs and halve crosswise. Halfway through roasting, add to the pan, cut side up.
Whisk mustard with honey and brush meat with the mixture 10 minutes before the end of roasting.
Combine mint with orange juice and season with salt.
Cut lamb into slices and arrange together with gravy, baked garlic cloves and mint vinaigrette on plates. Garnish with fresh mint and serve.
