Roast Leg of Lamb with Vegetables

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Roast Leg of Lamb with Vegetables
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Health Score:
8,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
1128
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,128 kcal(54 %)
Protein119.93 g(122 %)
Fat52.17 g(45 %)
Carbohydrates43.08 g(29 %)
Sugar added0 g(0 %)
Roughage8.18 g(27 %)
Vitamin A571.34 mg(71,418 %)
Vitamin D0 μg(0 %)
Vitamin E3.06 mg(26 %)
Vitamin B₁0.76 mg(76 %)
Vitamin B₂2.11 mg(192 %)
Niacin47.63 mg(397 %)
Vitamin B₆2.06 mg(147 %)
Folate95.92 μg(32 %)
Pantothenic acid3.44 mg(57 %)
Biotin9.01 μg(20 %)
Vitamin B₁₂9.65 μg(322 %)
Vitamin C44.62 mg(47 %)
Potassium1,998.1 mg(50 %)
Calcium175.98 mg(18 %)
Magnesium157.27 mg(52 %)
Iron13.45 mg(90 %)
Iodine1.5 μg(1 %)
Zinc15.58 mg(195 %)
Saturated fatty acids17.82 g
Cholesterol409.5 mg

Ingredients

for
4
Ingredients
180 grams shallots
2 garlic
130 grams black Olives
70 grams sun-dried tomatoes (in oil)
1 handful thyme
1 sprig rosemary
4 tablespoons olive oil
4 tablespoons 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
How healthy are the main ingredients?
LeekshallotOlivetomatoolive oilthyme

Preparation steps

1.

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.

2.
Preheat the oven to 180 ° C top and bottom heat Preheat.
3.

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.  

4.

Peel onions, carrot, celery and leeks, chop coarsely. Rinse tomatoes and chop coarsely.

5.

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. 

6.

 Remove meat from the oven, let rest briefly and remove kitchen string. Arrange on plates with vegetables and serve.