Rolled Lamb Roast with Rosemary and Roasted Vegetables
Healthy, because
Even smarter
Nutritional values
Like all other animal foods, lamb provides high-quality protein. It is also a top source of all B vitamins, especially vitamin B12, which is not present in plant foods. On top of that, lamb provides plenty of iron, which the body can utilise about five times better than from plant foods.
As a side dish, not only potatoes with freshly chopped parsley taste great, but also EAT SMARTER's mashed potatoes or apple-celery puree.
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.7 g | (46 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 39.6 μg | (66 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 28.5 mg | (238 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 371 μg | (124 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 3,011 mg | (75 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 568 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 36 g |
Ingredients
- Ingredients
- 1 kilogram Rolled lamb roast (shoulder)
- 4 garlic cloves
- 6 sprigs rosemary
- olive oil
- 4 carrots
- 2 Parsnips
- 8 Beets
- 400 grams small waxy potatoes
- 400 milliliters lamb stock
- salt
- peppers (from the mill)
Preparation steps
Preheat the oven to 160° C (approximately 325° F) upper and lower heat.
Rinse the lamb, pat dry, butterfly, and spread flat on the work surface. Peel the garlic and chop finely. From two sprigs of the rosemary, remove the leaves, discard the stems, and chop the leaves finely. In small bowl, stir together the garlic, rosemary, and 4 to 5 tablespoons of the oil. Spoon 1/2 of the oil mixture over the meat. Tightly roll the meat around the filling and tie together with kitchen string to keep closed. Peel the carrots, parsley root, and turnips and then cut into large pieces. Rinse and halve the potatoes. Place the vegetables and the rest of rosemary in an ovenproof dish and season with salt and pepper. Drizzle with olive oil. Season the meat with salt and pepper and brush with the remaining rosemary-garlic oil. Place the meat on top of the vegetables, and place the pan in the oven and bake for about 30 minutes, until the vegetables begin to brown. Then pour a little stock into the pan and simmer another 1.5 hours, occasionally turning the vegetables and meat and basting with the pan drippings. Before serving, remove the kitchen string and season with salt and pepper.
