Roasted Lamb Leg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,165 cal. | (55 %) | ||
| Protein | 147.66 g | (151 %) | ||
| Fat | 53.15 g | (46 %) | ||
| Carbohydrates | 19.24 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.71 g | (12 %) |
| Vitamin A | 707.56 mg | (88,445 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.72 mg | (14 %) | ||
| Vitamin B₁ | 0.75 mg | (75 %) | ||
| Vitamin B₂ | 2.61 mg | (237 %) | ||
| Niacin | 58.49 mg | (487 %) | ||
| Vitamin B₆ | 2.12 mg | (151 %) | ||
| Folate | 23.66 μg | (8 %) | ||
| Pantothenic acid | 3.96 mg | (66 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 12.43 μg | (414 %) | ||
| Vitamin C | 15.58 mg | (16 %) | ||
| Potassium | 1,769.2 mg | (44 %) | ||
| Calcium | 90.13 mg | (9 %) | ||
| Magnesium | 142.25 mg | (47 %) | ||
| Iron | 12.46 mg | (83 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 19.22 mg | (240 %) | ||
| Saturated fatty acids | 21.05 g | |||
| Cholesterol | 528.84 mg |
Ingredients
- Ingredients
- 1 handful fresh Fresh herbs (such as rosemary, thyme, oregano, and basil)
- 1 garlic clove
- 40 milliliters olive oil
- 1 Leg of lamb (2.5 kg with bone)
- salt
- freshly ground peppers
- 2 carrots
- 2 onions
- 300 grams Celery root
- 150 milliliters dry white wine
Preparation steps
Step 1
Rinse the herbs, shake dry and pluck off the leaves or needles.
Step 2
Peel and finely chop the garlic. In a bowl, stir the herbs with the garlic.
Step 3 and 4
Grease a baking sheet. Rinse the lamb, pat dry and season with salt and pepper to taste. Rub with herb mixture over the lamb.
Step 4
Peel and trim the carrots, onions and celery and cut into large pieces. Place the lamb and vegetables on the baking sheet. Around distribute on the baking sheet to the meat.
Step 6
Cover with plastic wrap and marinate at room temperature for 3 hours.
Step 7
Preheat the oven to 200°C (approximately 390°F). Drizzle the lamb with the remaining olive oil. Add the wine. Roast for 30 minutes. Reduce the temperature to 180°C (approximately 350°F). Roast for another 1.5 hours.
Step 8
During cooking, baste the lamb with the juices. Add more wine or water as necessary.
Step 9
Take the lamb from the oven, wrap in aluminum foil and let rest for 10 minutes.
Step 10 and 11
Remove the leg from the baking sheet. Pour the sauce from the tray into a serving bowl. Cut the lamb into bite-size pieces.
Step 12
Serve the lamb with the sauce and garnish with rosemary if desired.
