Roast Leg of Lamb with Potatoes and Garlic
Nutritional values
(Percentage of daily recommendation)
| Calorie | 740 cal. | (35 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 40.4 mg | (337 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 2,155 mg | (54 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 12.1 mg | (151 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 737 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 5 garlic cloves
- 1 bunch rosemary
- 1 bunch thyme
- 2 bay leaves
- 2 lemons
- 1 Leg of lamb (approximately 1.4-1.8 kg)
- 4 Tbsps olive oil
- salt
- peppers
- 1 kilogram young, small potatoes
- 3 young garlic cloves
Preparation steps
Peel garlic and chop coarsely. Rinse and shake dry rosemary and thyme. Rinse lemons and cut into wedges. Rinse and pat dry leg of lamb, rub with 3 tablespoons of olive oil and combine with lemon wedges, half of herbs and chopped garlic in a plastic bag, Refrigerate for 24 hours.
Remove lamb from the bag and scrape off marinade. Season with salt and pepper. Place herbs and marinade into a baking dish and top with meat. Add one cup of water and bake in preheated oven at 200°C (approximately 400°F) for about 1 hour.
Peel potatoes and cut into pieces. Pluck off leaves from remaining rosemary. Cut garlic in halves crosswise. Combine potatoes, rosemary, thyme sprigs and garlic in a bowl with remaining olive oil.
Remove lamb from oven and take out herbs from the dish. Add lemon wedges, potatoes, herbs and garlic to the dish and return to the oven. Bake for 40 more minutes. Check meat for doneness by piercing meat at thick part (if juices run clear, meat is done). If juices are still bloody, roast for 10 more minutes. Remove from oven and let rest, covered. Cut meat across the grain from the bone and serve with potatoes and garlic.
