Roast Leg of Lamb with Potatoes and Garlic

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Roast Leg of Lamb with Potatoes and Garlic
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 d 2 h. 15 min.
Ready in
Calories:
740
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie740 cal.(35 %)
Protein84 g(86 %)
Fat24 g(21 %)
Carbohydrates44 g(29 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E2.2 mg(18 %)
Vitamin K10.5 μg(18 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂1.4 mg(127 %)
Niacin40.4 mg(337 %)
Vitamin B₆1 mg(71 %)
Folate128 μg(43 %)
Pantothenic acid2.9 mg(48 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂10.1 μg(337 %)
Vitamin C64 mg(67 %)
Potassium2,155 mg(54 %)
Calcium67 mg(7 %)
Magnesium153 mg(51 %)
Iron9.8 mg(65 %)
Iodine12 μg(6 %)
Zinc12.1 mg(151 %)
Saturated fatty acids6.2 g
Uric acid737 mg
Cholesterol236 mg
Complete sugar4 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoolive oilrosemarythymegarlic clovelemon

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

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