Roast Leg of Lamb with Rosemary Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 26.8 mg | (223 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,373 mg | (34 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 484 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 Leg of lamb (with bones about 1.8kg)
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- 1 kilogram small potatoes
- ½ bunch rosemary
- 3 young garlic cloves
Preparation steps
Preheat the oven to 200°C (approximately 400°F) convection.
Rub the leg of lamb with 3 tablespoons olive oil, season with salt and pepper and place in a deep roasting pan. Pour in 1 cup of water. Place on the center rack and roast until browned, about 30 minutes.
Meanwhile, scrub potatoes thoroughly and cut in half or quarters, depending on size. Rinse the rosemary and strip the needles from the branches. Cut garlic bulbs in half crosswise. Mix potatoes, rosemary and garlic with the remaining olive oil in a bowl.
Turn the leg of lamb. Put the potatoes, garlic and rosemary in the roasting pan and roast for another 40 minutes.
Pierce the lamb to bone: If the juices are clear it is ready, if still pink or red, roast another 10-20 minutes. Remove the lamb from the oven and let rest for 10 minutes covered with foil. To serve, cut the meat across the grain into slices and serve with potatoes and garlic.
