Roasted Leg of Lamb
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h.
Preparation
Calories:
363
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 13 g | (11 %) | ||
| 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 | 0.9 mg | (8 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 790 mg | (20 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 458 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 (bone-in, about 2 kg)
- 4 garlic cloves
- 1 Tbsp rosemary
- 2 Tbsps Mustard
- 2 Tbsps olive oil
- peppers
- salt
- ¼ l white wine
Preparation steps
1.
Rinse the lamb and pat dry. Peel the garlic. Pass 2 cloves through a press, and thinly slice the others. Lard the lamb leg with the sliced garlic cloves. Mix the crushed garlic cloves with the rosemary, mustard, and oil. Season the mixture with pepper. Coat the lamb with the mustard mixture, wrap with aluminum foil, and let marinate for 2 hours.
2.
Preheat the oven to 220°C (approximately 430°F). Place the lamb in a roasting pan, and place in the oven. Roast for 30 minutes, then pour the white wine over the lamb. Continue to roast, turning after 1 hour. Roast for 1 for 1 1/2 hours, until the lamb is pink on the inside. Remove from the oven, wrap in aluminum foil, and rest for 15 minutes.
