Roast Loin of Lamb with Vegetables and Mint Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 801 cal. | (38 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 42.6 mg | (355 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 10.8 μg | (360 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 2,245 mg | (56 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 13.7 mg | (171 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 770 mg | |||
| Cholesterol | 258 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the lamb
- 1 ½ kilograms Lamb loin (bone with rind)
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 1 kilogram cooked day before potatoes
- 1 bunch scallions
- 2 sprigs rosemary
- For the mint sauce
- 250 milliliters Veal stock or lamb stock (glass)
- 125 milliliters dry sherry
- 1 tsp chopped mint
- 1 Tbsp chopped, seeded and peeled Diced tomatoes
- 1 chopped garlic clove
- 1 Tbsp cold butter
Preparation steps
For the lamb: rinse and pat dry lamb, score rind in diamond pattern and season well with salt and pepper. Place on a well-greased baking sheet and roast in preheated oven at 160°C (approximately 325°F) for about 40-45 minutes. 15 minutes before the end of roasting, add peeled and diced potatoes and rosemary to the pan. After 7 minutes, add scallions to the pan. Remove pan from the oven, place meat into another pan and season lightly with salt. Increase oven temperature to 270°C (approximately 500°F) and roast meat for about 10-15 minutes or until browned. Remove vegetables from the roasting pan and heat oil in a little pan, toss vegetables briefly and keep warm.
For the sauce: combine cooking gravy with sherry and strain through a fine sieve into a pot. Add veal or lamb stock and bring to a boil, simmer briefly and add mint, diced tomatoes and garlic, simmer briefly. Remove from heat and add cold butter to the sauce, whisk well.
Arrange lamb with vegetables on a platter and serve accompanied by mint sauce.
