Rolled Lamb Roast
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
362
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 23.9 mg | (199 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 455 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Rolled lamb roast (Prepared by the butcher)
- 2 garlic cloves
- 1 Tbsp Mustard seed
- 2 Tbsps Coriander
- 1 Tbsp peppercorns
- 2 Tbsps Caraway
- coarse Sea salt
- olive oil
Preparation steps
1.
Peel garlic, chop finely and grind finely with the back of a knife and a little salt .
2.
Coarsely grind peppercorns in a mortar and mix with garlic, mustard seeds, coriander seeds and caraway seeds.
3.
Rinse meat, pat dry and spread flat. Top with half of the spice mixture, drizzle with a little olive oil and roll tightly. Tie with kitchen twine and place on an oiled baking sheet or in an oiled roasting pan. Mix remaining spice mix with 1 tablespoon of sea salt and rub the meat with it. Bake in preheated oven at 160°C (approximately 325°F) for about 1 1/2 hours. If the drippings dry out, pour in a little water to prevent scorching. Remove from oven, slice and serve.
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