Roast Leg of Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 778 mg | (19 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 355 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 5 garlic cloves
- 1 Leg of lamb (with bone, about 2.5 kg)
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 1 handful fresh Fresh herbs (such as rosemary, thyme, basil, oregano)
- 2 carrots
- 2 onions
- 200 grams Celery root
Preparation steps
Peel garlic and halve lengthwise. Rinse lamb, pat dry and pierce with a sharp knife all over for a few times. Lard with garlic halves. Place leg on a baking sheet and coat with olive oil. Season with salt and pepper on all sides. Rinse herbs, shake dry, pluck off leaves and chop finely. Coat lamb with herbs. Peel and coarsely chop vegetables and arrange around the meat. Cover and let rest for at least 1 hour.
Preheat the oven to 180 ° C upper and lower heat.
Brush meat with a little oil and roast in preheated oven at 180°C (approximately 350°F) for about 1.5-2 hours. After about 30 minutes, add a glass of water to the pan. Turn meat over after half of roasting time. Baste with cooking juices often.
Remove meat from the pan and wrap in aluminum foil, let rest for about 10 minutes.
Strain sauce through a sieve and season to taste.
Cut meat into slices from the bone and serve drizzled with sauce.
