Roast Leg of Lamb with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 678 cal. | (32 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 60.9 μg | (102 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 36.6 mg | (305 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 237 μg | (79 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 9.5 μg | (317 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,953 mg | (49 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 734 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 180 grams shallots
- 2 garlic cloves
- 130 grams black Olives
- 70 grams sun-dried Tomatoes (in oil)
- 1 handful thyme
- 1 sprig rosemary
- 4 Tbsps olive oil
- 4 Tbsps breadcrumbs
- 1 ⅖ kilograms Leg of lamb (boneless)
- salt
- freshly ground peppers
- 2 onions
- 1 carrot
- 200 grams Celery root
- 200 grams Leeks
- 4 Tomatoes
- 150 milliliters Red wine
- 300 milliliters Beef broth
Preparation steps
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.
