Roast Leg of Lamb for Easter
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
592
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 78 g | (80 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 35.9 mg | (299 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,126 mg | (28 %) | ||
| Calcium | 17 mg | (2 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 687 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Leg of lamb (1.6 kg)
- Sea salt
- freshly ground peppers
- 6 Tbsps olive oil
- 2 garlic cloves
- 1 lemon (juice)
- 1 Tbsp freshly chopped rosemary
- 1 Tbsp honey
- 1 tsp pink peppers
Preparation steps
1.
Preheat oven to 160°C (approximately 325°F).
2.
Rinse the lamb, pat dry and season with salt and pepper. In a roasting pan with 2 tablespoons of hot oil, sear lamb on all side. Add garlic bulbs and deglaze with a little water. Cook in preheated oven for about 2 hours.
3.
Combine lemon juice with remaining oil, rosemary, honey and pink pepper together and baste the lamb during the last 60 minutes of cooking. Add a little water as required.
4.
Remove from oven and serve on a bed of herbs as desired.
