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Roasted Lamb Shoulder with Hazelnut
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 1 hr 55 mins
Calories:
429
calories
Calories
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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.
1 serving contains
(Percentage of daily recommendation)
(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 %) |
more nutritional values
| 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 |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- 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
Preparation
Preparation steps
1.
Preheat the oven to 350°F.
2.
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.
3.
Season the stock in the pan to taste and serve.
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