Roast Leg of Lamb with Vegetables

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Roast Leg of Lamb with Vegetables
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
546
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie546 cal.(26 %)
Protein58 g(59 %)
Fat20 g(17 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K22 μg(37 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.1 mg(100 %)
Niacin28 mg(233 %)
Vitamin B₆0.8 mg(57 %)
Folate169 μg(56 %)
Pantothenic acid2.1 mg(35 %)
Biotin3.3 μg(7 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C62 mg(65 %)
Potassium2,186 mg(55 %)
Calcium95 mg(10 %)
Magnesium120 mg(40 %)
Iron5.8 mg(39 %)
Iodine8 μg(4 %)
Zinc8.4 mg(105 %)
Saturated fatty acids4.7 g
Uric acid490 mg
Cholesterol158 mg
Complete sugar8 g

Ingredients

for
6
Ingredients
1 Leg of lamb (bone in, about 2.5 kg)
6 Tbsps olive oil (and oil for the roaster)
salt
1 tsp peppercorns
4 Fennel
1 kilogram waxy potatoes
5 Tomatoes
freshly ground peppers
2 Tbsps coarsely chopped cilantro
How healthy are the main ingredients?
potatoolive oilsaltFennelTomato

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Rinse the lamb, pat dry, season vigorously on all sides with salt and coarsely ground pepper. Brush with 2-3 tablespoons olive oil and tie with kitchen string. Place in a large oiled roasting pan and cook the leg in the oven for 1.5-2 hours. After about 30 minutes pour in a glass of water and turn the leg after half of the roasting time.

2.

Trim the fennel, rinse, cut in half, cut out the stalk and cut the flesh in columns. Peel the potatoes and cut into bite-size pieces. Rinse the tomatoes, cut out stalks and cut into eighths. Coat the vegetables with remaining oil and season vigorously with salt and pepper. Remove the lamb from the oven after about 1 hour and spread the vegetables underneath. Replace the leg and finish cooking in the oven.

3.

Serve garnished with cilantro.

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