Roasted Leg of Lamb with Pesto Rub and Mixed Vegetables

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Roasted Leg of Lamb with Pesto Rub and Mixed Vegetables
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Health Score:
77 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
686
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie686 cal.(33 %)
Protein85 g(87 %)
Fat30 g(26 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E7.1 mg(59 %)
Vitamin K37.5 μg(63 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂1.6 mg(145 %)
Niacin38.9 mg(324 %)
Vitamin B₆0.9 mg(64 %)
Folate135 μg(45 %)
Pantothenic acid2.3 mg(38 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂10.1 μg(337 %)
Vitamin C57 mg(60 %)
Potassium1,756 mg(44 %)
Calcium113 mg(11 %)
Magnesium143 mg(48 %)
Iron9.2 mg(61 %)
Iodine19 μg(10 %)
Zinc11.8 mg(148 %)
Saturated fatty acids7.1 g
Uric acid757 mg
Cholesterol237 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
1 Leg of lamb
salt
freshly ground pepper
1 Tbsp sun-dried tomato pesto
2 onions
2 garlic cloves
2 Tbsps olive oil
50 milliliters dry Vermouth
1 jar lamb stock
4 Zucchini
200 grams Cherry tomatoes
chopped Basil
1 Tbsp cornstarch
How healthy are the main ingredients?
olive oilsaltoniongarlic cloveZucchiniBasil

Preparation steps

1.

Pat lamb dry and rub with salt and pepper and sun-dried tomato pesto. Place in a shallow roasting pan. Bake at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F), 60-70 minutes. Peel onions and garlic and dice. About 30 minutes before the end of cooking time, place onions and garlic in  roasting pan. Deglaze pan drippings with vermouth, then pour in lamb stock. Rinse zucchini, wipe dry and cut into thick slices. Rinse cherry tomatoes, wipe dry and halve.

2.

Heat olive oil in a large non-stick pan and sauté zucchini for about 5 minutes. Add tomatoes and sauté for 1-2 minutes. Season with salt and pepper. Rinse basil, shake dry and pluck leaves from stems, then fold basil leaves into vegetables. Remove lamb from pan, cover and let stand for 5-10 minutes. Pour gravy through a sieve into a small saucepan. Mix cornstarch in a bowl with a little cold water, then whisk mixture into stock and bring to a boil again. Season with salt and pepper. Cut lamb into slices and serve with sauce and vegetables. Garnish with basil, if desired.