Roast Leg of Lamb with Potatoes and Shallots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 636 cal. | (30 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 26.6 mg | (222 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,667 mg | (42 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 493 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 Leg of lamb
- salt
- peppers
- thyme (about 1/2 tablespoon)
- rosemary (about 1/2 tablespoon)
- Basil (about 1/2 tablespoon)
- oregano (about 1/2 tablespoon)
- 3 garlic cloves
- 750 grams Sweet potato
- 250 grams shallots
- 700 grams Tomatoes
- ⅜ l white wine
- 6 Tbsps olive oil
- 2 Tbsps butter
Preparation steps
Rinse and pat dry lamb, season with salt, pepper and herbs. Peel garlic, cut into sticks and push into meat with a long knife. Peel potatoes and shallots.
Rinse and dry tomatoes, cut into quarters. Grease roasting pan with half of oil. Arrange vegetables and meat in a pan. Drizzle with remaining oil. Bake in preheated oven at 220°C (approximately 425°F) for about 10 minutes. Deglaze pan with wine and reduce oven temperature to 200°C (approximately 400°F) and continue roasting for about 40 minutes. Baste meat with cooking juices often and butter potatoes often.
Open oven door and let lamb stand for 10 minutes. Remove from oven and wrap meat tightly into aluminum foil. Remove potatoes and onions from the pan and strain tomatoes and cooking juice through a sieve. Arrange meat, potatoes and shallots on a platter and drizzle with sauce. Serve.
