Roasted Leg of Lamb with Pesto Rub and Mixed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 686 cal. | (33 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 37.5 μg | (63 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 38.9 mg | (324 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,756 mg | (44 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 757 mg | |||
| Cholesterol | 237 mg | |||
| Complete sugar | 11 g |
Ingredients
- 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
Preparation steps
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.
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.
