Rolled Lamb Roast

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Rolled Lamb Roast
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
1057
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,057 kcal(50 %)
Protein102.24 g(104 %)
Fat66.06 g(57 %)
Carbohydrates5.06 g(3 %)
Sugar added0 g(0 %)
Roughage4.02 g(13 %)
Vitamin A41.99 mg(5,249 %)
Vitamin D0 μg(0 %)
Vitamin E0.61 mg(5 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.7 mg(64 %)
Niacin37.33 mg(311 %)
Vitamin B₆0.36 mg(26 %)
Folate64.03 μg(21 %)
Pantothenic acid1.88 mg(31 %)
Biotin6.05 μg(13 %)
Vitamin B₁₂8.8 μg(293 %)
Vitamin C0.27 mg(0 %)
Potassium803.91 mg(20 %)
Calcium83.53 mg(8 %)
Magnesium81.86 mg(27 %)
Iron9.92 mg(66 %)
Zinc22.75 mg(284 %)
Saturated fatty acids22.66 g
Cholesterol353.8 mg

Ingredients

for
6
Ingredients
1 Lamb shoulder (approx. 1.3 kg)
1 flat-leaf parsley
1 fresh Chervil
1 Tarragon
1 ¼ cups Pine nuts
olive oil
coarse salt
freshly ground peppers
How healthy are the main ingredients?
Pine nutsparsleyTarragonolive oilsalt

Preparation steps

1.
Preheat the oven to 200°C | 400F | gas 6.
2.
Wash and chop all the herbs together, chop half the pine nuts and leave half whole.
3.
Mix the herbs and pine nuts together keeping some whole pine nuts for garnish.
4.
Spread the herbs and pine nuts over the lamb, then roll it back on itself and tie it to keep it closed during cooking.
5.
Put the shoulder into a roasting dish, sprinkle with olive oil and fresh ground pepper.
6.
Pour a small glass of water (150 ml around the base of the meat) and place into the oven to cook for 1 hour basting with its own juices every 15 minutes or so. After one hour turn the oven down to 180°C | 350F | gas 4.
7.
Sprinkle with some coarse grain salt and a few whole pine nuts. Cook the lamb for a further 15-20 minutes.
8.
Allow to stand for 5-10 minutes in a warm place before removing the string and serving with seasonal vegetables and roast potatoes.
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