Roast Vegetable Stuffed Crown of Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 826 cal. | (39 %) | ||
| Protein | 92 g | (94 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 52.7 μg | (88 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 41 mg | (342 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 10.6 μg | (353 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,999 mg | (50 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 12.3 mg | (154 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 751 mg | |||
| Cholesterol | 345 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 Rack of lamb
- olive oil
- 4 stalks Celery
- 3 carrots
- 4 Tomatoes
- 3 garlic cloves
- 1 organic lemon (zest)
- 3 red onions
- 2 eggs
- salt
- freshly ground peppers
- 2 Tbsps chopped parsley
- 2 Tbsps minced Basil
- 6 fresh White rolls
- 7 bay leaves
Preparation steps
Rinse the lamb and pat dry. Rub with olive oil, salt and pepper. Rinse the celery, remove the strings and dice small. Peel the carrot and cut into small cubes. Rinse, halve and seed the tomatoes and cut into small pieces. Peel garlic and chop finely. Peel 1 onion and finely chop. Peel the other two onions and cut into thick wedges. Remove the crust from the bread, pick apart the crumbs and mix with 6 tablespoons olive oil in a bowl. Stir in the eggs, parsley and basil, season with salt and pepper. Add the chopped onion, garlic, lemon zest, celery, carrot and tomatoes and knead together.
Preheat the oven to 200°C (approximately 400°F). Brush a medium-sized baking dish with oil. Scatter the onion wedges and bay on the bottom. Place the lamb on top, fill it with the bread mixture and tie to make a round crown, enclosing the filling. Roast about 45 minutes.
Serve the lamb with the onions and if desired, fried potatoes.
