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:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
633
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie633 cal.(30 %)
Protein61 g(62 %)
Fat26 g(22 %)
Carbohydrates29 g(19 %)
Sugar added0 g(0 %)
Roughage7.7 g(26 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.7 mg(39 %)
Vitamin K53.4 μg(89 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂1.2 mg(109 %)
Niacin30.9 mg(258 %)
Vitamin B₆0.9 mg(64 %)
Folate235 μg(78 %)
Pantothenic acid2.1 mg(35 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C145 mg(153 %)
Potassium2,162 mg(54 %)
Calcium195 mg(20 %)
Magnesium189 mg(63 %)
Iron8 mg(53 %)
Iodine18 μg(9 %)
Zinc8.8 mg(110 %)
Saturated fatty acids8.7 g
Uric acid571 mg
Cholesterol174 mg
Complete sugar13 g

Ingredients

for
6
Ingredients
1 Leg of lamb (1.7 to 2 kg)
2 garlic cloves
rosemary (2 tsp, chopped finely)
thyme (2 tsp, chopped finely)
1 Tbsp Mustard
4 Tbsps olive oil
salt
freshly ground peppers
1 bunch Soup vegetables
250 milliliters white wine
250 milliliters lamb stock
3 Kohlrabi
3 Zucchini
600 grams potatoes
3 Tbsps butter
100 milliliters Vegetable broth
mint
How healthy are the main ingredients?
potatoolive oilMustardgarlic cloverosemarythyme

Preparation steps

1.

Peel garlic and squeeze through the garlic press. Combine with mustard, herbs and oil. Rub lamb with the mixture and season with salt and pepper.

2.

Place lamb into a roasting pan and roast in preheated oven at 250°C (approximately 475°F) for about 25 minutes.

3.

Turn down oven temperature to 150°C (approximately 300°F). 

4.

Peel potatoes and cook in salted water for about 25 minutes, drain and allow to evaporate.

5.

Rinse and peel soup vegetables, chop coarsely and add to the roasting pan. Add broth and roast for 2 more hours, basting meat with cooking juices occasionally. 

6.

Peel kohlrabi and cut crosswise into thin slices. Rinse zucchini and cut into slices. Heat 2 tablespoons of butter in a pan and saute kohlrabi for a few minutes, season with salt and pepper and add broth. Simmer for 6 minutes and add zucchini, simmer for 3 more minutes. Heat remaining butter in a pan and brown potatoes, season with salt. 

7.

Remove meat from the pan and set aside. Strain sauce through a sieve into the pot, simmer down briefly. Arrange lamb with vegetables on a platter and garnish with mint. Serve accompanied by the sauce.