Roast Leg of Lamb with Vegetables
(Percentage of daily recommendation)
|Calorie||1,128 kcal||(54 %)|
|Protein||119.93 g||(122 %)|
|Fat||52.17 g||(45 %)|
|Carbohydrates||43.08 g||(29 %)|
|Sugar added||0 g||(0 %)|
|Roughage||8.18 g||(27 %)|
|Vitamin A||571.34 mg||(71,418 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||3.06 mg||(26 %)|
|Vitamin B₁||0.76 mg||(76 %)|
|Vitamin B₂||2.11 mg||(192 %)|
|Niacin||47.63 mg||(397 %)|
|Vitamin B₆||2.06 mg||(147 %)|
|Folate||95.92 μg||(32 %)|
|Pantothenic acid||3.44 mg||(57 %)|
|Biotin||9.01 μg||(20 %)|
|Vitamin B₁₂||9.65 μg||(322 %)|
|Vitamin C||44.62 mg||(47 %)|
|Potassium||1,998.1 mg||(50 %)|
|Calcium||175.98 mg||(18 %)|
|Magnesium||157.27 mg||(52 %)|
|Iron||13.45 mg||(90 %)|
|Iodine||1.5 μg||(1 %)|
|Zinc||15.58 mg||(195 %)|
|Saturated fatty acids||17.82 g|
Peel shallots and garlic, chop coarsely. Drain olives and tomatoes, chop. Rinse and shake dry herbs, pluck off leaves or needles and chop finely. Heat 1 tablespoon of oil in a pan and saute shallots and garlic until soft. Add olives, tomatoes and herbs and remove from heat. Add breadcrumbs.
Rinse meat and pat dry. Spread on a work surface and flatten thick parts, spread with tomato and olive mixture. Roll up and tie with a kitchen string. Season with salt and pepper.
Peel onions, carrot, celery and leeks, chop coarsely. Rinse tomatoes and chop coarsely.
Heat the rest of oil in a large roasting pan and brown meat on all sides on high heat. Add vegetables, except tomatoes, and cook for a few minutes. Deglaze pan with red wine and some broth. Roast in preheated oven at 180°C (approximately 350°F) for about 1.5 hours. During the last 30 minutes, add tomatoes and more broth as needed.
Remove meat from the oven, let rest briefly and remove kitchen string. Arrange on plates with vegetables and serve.