Roasted Lamb
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
5 h. 15 min.
Preparation
Calories:
570
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,832 mg | (46 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 503 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 Leg of lamb (about 2 Kg or 4 1/2 pounds)
- salt
- peppers
- thyme (dried 1/2 tsp each)
- rosemary (dried 1/2 tsp each)
- Basil (dried 1/2 tsp each)
- oregano (dried 1/2 tsp each)
- 3 garlic cloves
- 750 grams potatoes
- 250 grams shallots
- 700 grams small carrots
- ⅜ l white wine
- 6 Tbsps olive oil
Preparation steps
1.
Peel garlic. Cut 2 cloves into slices and press remaining.
2.
Wash leg of lamb, pat dry and season with salt, pepper, crushed garlic and herbs. Sear in a roasting pan in 4 tablespoons of hot oil.
3.
Preheat oven to 80°C (approximately 175°).
4.
Pour in wine, cover and cook for approximately 5 hours.
5.
Baste with pan juices often.
6.
Peel potatoes, carrots and shallots. Coarsely chop. Place everything in a pan with remaining oil, saute and then add to roasting pan. Season and cook for about 30 minutes. Remove lamb and season vegetables and gravy to taste.
7.
Saute garlic slices until golden yellow in a little oil.
8.
Cut lamb into slices and serve with vegetables and gravy. Garnish with garlic slices.
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