Roasted Lamb
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 40 min.
Preparation
Calories:
655
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 655 cal. | (31 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 28 mg | (233 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,351 mg | (34 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 485 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 Leg of lamb
- 1 bunch marjoram
- 2 carrots
- 1 Zucchini
- 300 grams Veal sausage
- 1 root garlic cloves
- 3 bay leaves
- 2 sprigs Sage
- 250 milliliters white wine
- 5 Tbsps olive oil
- 500 grams small onions
- 1 Tbsp sugar
- 2 Tbsps White vinegar
- 250 milliliters white wine
Preparation steps
1.
Peel garlic cloves and press. Rub leg of lamb with garlic. Chop half of herbs. Rinse carrots and cut into thin columns. Rinse zucchini and also cut into thin columns. Mix with ground veal and season with salt and pepper. Spread over lamb, curl over and secure.
2.
Sear on both sides in olive oil. Pour in wine, cover and roast for 15 minutes in preheated oven at 250°C (approximately 475°F). Reduce heat to 160°C (approximately 325°F) and roast for 2 hours.
3.
Meanwhile, peel onions. Heat sugar and vinegar and add onions and white wine. Cover and cook for 10 minutes or until onions are soft.
4.
Remove roast from oven. Slice and serve with gravy and onions. Garnish with herbs.
