Roasted Leg of Lamb
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
358
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 755 mg | (19 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 456 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 Leg of lamb (2.5 kg with bone)
- 1 tsp lemon zest
- 6 Tbsps chopped Fresh herbs (such as thyme, rosemary, basil, parsley)
- 4 Tbsps vegetable oil
- 4 garlic cloves
- ½ tsp Curry
- 250 milliliters water
- salt
- peppers
Preparation steps
1.
Peel garlic, press and add to herbs. Mix in lemon zest and oil.
2.
Season with curry, salt and pepper.
3.
Rub leg of lamb with spice mixture.
4.
Place lamb in an oiled baking pan.
5.
Roast in preheated oven at 225°C (approximately 450°F) for 20 minutes. Add water and reduce temperature to 175°C (approximately 350°F) and roast for 45 minutes or until done.
6.
Baste as needed with resulting gravy from pan.
7.
Place lamb on a serving plate and cover with aluminum foil. Let rest in oven at 100°C (approximately 200°F).
8.
Pour gravy from pan into a pot. Season with salt and pepper to taste and serve with roasted lamb.
