Roast Leg of Lamb with Braised Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,831 mg | (46 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 502 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 Leg of lamb (about 2 Kg)
- salt
- peppers
- ½ tsp dried thyme
- ½ tsp rosemary
- Basil
- oregano
- 3 garlic cloves
- 750 grams potatoes
- 250 grams shallots
- 700 grams small carrots
- ⅜ l white wine
- 6 Tbsps olive oil
Preparation steps
Peel garlic, cut 2 cloves into slices, squeeze remaining garlic through a garlic press.
Rinse lamb, pat dry and season with salt, pepper, crushed garlic and herbs.
Peel potatoes, carrots and shallots. Cut potatoes, if necessary, into smaller pieces.
Oil roasting pan with half of oil. Place leg of lamb into roasting pan and drizzle with remaining oil. Roast meat in preheated oven at 220°C (approximately 425°F) for about 15 minutes. Deglaze pan with wine and reduce oven temperature to 200°C (approximately 400°F) and roast meat for 40 minutes more.
Baste meat with cooking juices often.
Arrange shallots, carrots and potatoes around the roast, season with salt and pepper and roast for 45 minutes. Open oven door and let lamb stand for 10 minutes. Remove from oven and wrap into aluminum foil. Season vegetables and gravy to taste.
Heat oil in a pan and saute garlic slices until golden yellow.
Cut lamb into slices and arrange with vegetables and gravy on plates, garnish with garlic slices and serve.
