Rolled Lamb Roast Stuffed with Orange and Celery
Nutritional values
(Percentage of daily recommendation)
| Calorie | 715 cal. | (34 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 27.8 mg | (232 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 7 μg | (233 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,505 mg | (38 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 539 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 garlic clove
- 1 kilogram Rolled lamb roast (prepared by the butcher)
- salt
- freshly ground peppers
- 2 Oranges
- 125 milliliters Orange juice
- 300 grams Celery
- 200 milliliters lamb stock
- 1 large potato (boiled the previous day)
- 200 grams Whipped cream
- 100 grams Pine nuts
Preparation steps
Preheat the oven to 130°C (approximately 265°F).
Peel garlic and squeeze through garlic press. Season the meat with salt and pepper and coat with garlic.
Peel oranges with a sharp knife, remove all of the white skin, separate the individual orange pieces and dice. Rinse, trim and cut celery into thin slices. Sauté celery in a little butter, pour out the water that collects at the bottom of the pan and cook until soft. Add about 50 grams (approximately 3/8 cup) of pine nuts, puree everything and season with salt and pepper. Peel potatoes, cut into small cubes and mix into the puree. Spread potato puree on the meat, roll it and tie securely with kitchen twine. Heat the stock and bring to a boil. Put lamb roast in a roasting pan, pour the boiling stock over the roast and cook in the oven for about 2 hours. Remove lamb roast from pan, place on a plate and put back in the oven.
Dissolve the roast juices with the orange juice, pour in cream, let the sauce boil down slightly and season with salt and pepper.
Toast the remaining pine nuts in a pan without oil and add to the sauce. Remove the kitchen twine from the roast, cut roast into slices and top with the sauce.
Serve with potatoes.
