Roasted Lamb Shoulder with Hazelnut
Healthy, because
Even smarter
Nutritional values
Lamb is an excellent source of protein, while the chanterelles in this dish add plenty of iron, which is essential in the blood formation process.
Serve this hearty entree with a simple side salad.
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 879 mg | (22 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 ⅔ cups waxy potatoes
- 1 Lamb shoulder (approx. 1 kg, boned)
- salt
- freshly ground Black pepper
- 2 Tbsps sunflower oil
- 1 cup white wine
- 2 cloves garlic cloves
- 0.333 cup dried Apricot
- ½ cup shelled Hazelnuts
- 2 cups Chanterelle
Kitchen utensils
Preparation steps
Preheat the oven to 350°F.
Peel and thinly slice the potatoes.
Rinse the lamb, pat dry, and season with salt and pepper. Heat the oil in a roasting tin and brown the meat on all sides. Add the white wine and lay the potatoes on top of the meat in neat overlapping layers. Season with salt and pepper and cook in the preheated oven for about 1.5 hours.
Baste the potatoes frequently with the liquid and add a little water if necessary.
Peel and slice the garlic. Cut the apricots into strips. Chop the hazelnuts. Clean the chanterelles and mix with the garlic, apricots and hazelnuts. Scatter over and around the meat about 15 minutes before the end of cooking time.
Season the stock in the pan to taste and serve.
