Roast Leg of Lamb with Vegetables

0
Average: 0 (0 votes)
(0 votes)
Roast Leg of Lamb with Vegetables
share Share
print
bookmark_border Copy URL
Health Score:
8,3 / 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
2
130 grams
black Olives
70 grams
sun-dried Tomatoes (in oil)
1 handful
1 sprig
4 tablespoons
4 tablespoons
1 ⅖ kilograms
Leg of lamb (boneless)
freshly ground Pepper
2
1
200 grams
200 grams
4
150 milliliters
300 milliliters

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.