Roast Leg of Lamb with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 633 cal. | (30 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 53.4 μg | (89 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 30.9 mg | (258 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 235 μg | (78 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 2,162 mg | (54 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 189 mg | (63 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 571 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 13 g |
Ingredients
- 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
Preparation steps
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.
Place lamb into a roasting pan and roast in preheated oven at 250°C (approximately 475°F) for about 25 minutes.
Turn down oven temperature to 150°C (approximately 300°F).
Peel potatoes and cook in salted water for about 25 minutes, drain and allow to evaporate.
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.
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.
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.
