Roast Leg of Lamb

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Roast Leg of Lamb
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
479
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie479 cal.(23 %)
Protein56 g(57 %)
Fat22 g(19 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.3 mg(11 %)
Vitamin K47.5 μg(79 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂1.1 mg(100 %)
Niacin26 mg(217 %)
Vitamin B₆0.7 mg(50 %)
Folate129 μg(43 %)
Pantothenic acid2 mg(33 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C24 mg(25 %)
Potassium1,093 mg(27 %)
Calcium105 mg(11 %)
Magnesium96 mg(32 %)
Iron5.5 mg(37 %)
Iodine11 μg(6 %)
Zinc7.8 mg(98 %)
Saturated fatty acids9.1 g
Uric acid506 mg
Cholesterol180 mg
Complete sugar4 g

Ingredients

for
6
Ingredients
1 Leg of lamb (with bone, 2 kg)
4 garlic cloves
1 Tbsp rosemary
2 Tbsps Mustard
2 Tbsps olive oil
peppers
salt
¼ l white wine
30 grams dried Morel
750 grams green Beans
4 Tbsps butter
How healthy are the main ingredients?
Mustardolive oilrosemarygarlic clovesalt

Preparation steps

1.

Soak morels in 250 ml (approximately 1 cup) of warm water for 2 hours. Remove from water and rinse well. Strain soaking water through a fine sieve into a pot and simmer with morels for about 10 minutes or until water has evaporated, remove from heat and set aside.

2.

Rinse and pat dry lamb. Peel garlic. Squeeze 2 cloves through a garlic press and slice the rest. Stick garlic slices into lamb, combine squeezed garlic with rosemary, mustard, oil and pepper. Rub lamb with the mixture all around and wrap in aluminum foil, let marinate for 2 hours.

3.

Place lamb into a roasting pan and roast in preheated oven at 220°C (approximately 475°F) for about 30 minutes. Add white wine to the pan and roast lamb for another 90 minutes, turning leg over after 60 minutes. Remove lamb from the oven (should be pink inside) and wrap in aluminum foil, let rest for 15 minutes.

4.

Rinse beans, trim ends and cook in heavily salted boiling water for about 10 minutes. Drain and rinse in cold water, drain again. 

5.

Heat butter in a pan and saute beans and morels briefly just before serving, season with salt and pepper.

6.

Cut lamb into slices and arrange with vegetables on plates. Serve. 

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