Roasted Leg of Lamb with Garlic and Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 78 g | (80 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 35.8 mg | (298 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 1,103 mg | (28 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 684 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 0 g |
Ingredients
- Ingredients
- 1 Leg of lamb (ready to cook, with bone, about 2.5 kg)
- 2 garlic cloves
- 1 Tbsp rough Sea salt
- 1 tsp mixed chopped Fresh herbs (such as oregano, rosemary, marjoram, lavender, etc.)
- ¼ tsp grated Lemon peel
- ¼ tsp Red pepper flakes
- freshly ground peppers
- 2 Tbsps olive oil
- 2 sprigs thyme
- 1 sprig rosemary
- 1 sprig Sage
Preparation steps
Preheat oven to 120°C (approximately 250°F). Rinse leg of lamb and wipe dry. Halve garlic bulbs crosswise and rub meat with the cut side. Mix salt with chopped herbs, lemon zest, chili, pepper and oil and rub onto leg of lamb.
Rinse thyme, rosemary and sage, shake dry, place it on the leg of lamb and tie with kitchen twine. Place meat in a preheated oven on a rack (with drip pan underneath to catch dripping meat juice) and cook 3 to 4 hours depending on thickness. Baste with the gravy. Place garlic cloves on the rack to roast. Check meat using a meat probe. It should be at least 82°C (approximately 175°F) inside (at the thickest point, do not hit the bone!).
If the meat after cooking is too pale, turn on the oven grill and slightly brown the meat. Remove the meat from the oven and let it rest about 10 minutes before slicing. Place onto a dish and serve.
