Roast Leg of Lamb with Mint Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 538 cal. | (26 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 36.2 mg | (302 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 1,135 mg | (28 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 686 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 Tbsps vegetable oil
- 1 Tbsp medium-hot Mustard
- salt
- peppers
- 1 Leg of lamb (1.8-2 kg)
- 2 garlic cloves
- 2 sprigs rosemary
- 6 sprigs mint
- 100 milliliters White vinegar
- 2 Tbsps sugar
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Mix the oil with the mustard. Brush the leg of lamb with 1-2 tablespoons of the mustard-oil and season with salt and pepper. Place the lamb in a roasting pan and cook on the second shelf in the hot oven for one hour. Meanwhile, peel the garlic peel and cut into sticks. Rinse the rosemary, shake dry and cut the branches into pieces. Reduce the oven temperature to 160°C (approximately 325°F). Brush the leg of lamb with the remaining mustard-oil and pierce with the garlic. Sprinkle with the rosemary. Continue cooking for one more hour.
For the mint sauce, rinse the mint, shake dry and set 2 sprigs aside. Chop the remaining leaves and blanch in 100 ml (approximately 1/2 cup) of boiling water. Infuse the mint 2-3 minutes, then stir in the white wine vinegar and sugar to taste with a little salt to taste. Serve the lamb with the mint sauce with green beans and oven-roasted potatoes, if desired.
