Roast Leg of Lamb with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 681 cal. | (32 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 29.4 mg | (245 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,720 mg | (43 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 522 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 Leg of lamb (about 1.8kg)
- 1 organic lemon
- 6 garlic cloves
- 4 scallions
- ½ bunch thyme
- ½ bunch rosemary
- 200 milliliters dry white wine
- 300 milliliters Veal stock
- 4 Tbsps olive oil
- 500 grams Cherry tomatoes
- 10 small potatoes
- 100 grams uncured Bacon
- salt
- freshly ground peppers
Preparation steps
For the marinade, grate the zest and squeeze the juice of the lemon.
Peel the garlic cloves and finely chop two cloves. Strip herb leaves and mix with wine and oil. Place the lamb in a baking dish and toss with the lemon zest and juice, the chopped garlic, herbs, wine and oil. Cover and refrigerate, turning the lamb occasionally for 24 hours.
Peel the potatoes and cut in half. Peel and quarter the shallots.
Lift the lamb from the marinade.
Preheat the oven to 200°C (approximately 390°F). Cut the bacon into strips approximately 5 cm (approximately 2-inch) long. Cover the lamb with the bacon. Pour the marinade into a roasting pan and place the lamb on top. Bake until golden brown, about 20 minutes. Then pour in the wine, potatoes, shallots and remaining garlic cloves. Reduce the oven temperature to 160°C(approximately 325°F) and roast the lamb 60-70 minutes more, basting occasionally with the pan juices. Finally, add the tomatoes and roast 15 minutes longer or until cooked to the desired degree of doneness.
Then remove the meat, let it rest in aluminum foil, Pour the pan juices into a skillet, skim off the fat and boil until slightly reduced. Season with salt and pepper.
Carve the meat off the bone and serve with the sauce and the vegetables.
