Rosemary Roast Lamb with Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 540 cal. | (26 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 38.4 mg | (320 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,757 mg | (44 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 11.2 mg | (140 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 718 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the lamb
- 2 garlic cloves
- 3 sprigs rosemary
- 1 small Leg of lamb (About 1.4 kg)
- salt
- peppers (freshly ground)
- 1 garlic clove
- 2 Tbsps Dijon mustard
- 2 Tbsps honey
- For the vegetables
- 1 kilogram Cherry tomatoes (Red and yellow)
- 4 garlic cloves
- 1 onion
- 1 tsp sugar
- salt
- peppers
Preparation steps
For the lamb, peel garlic cloves and cut lengthwise into slices. Rinse rosemary, shake dry and cut into small tufts.
Rub the leg of lamb with salt and pepper to taste. Make deep incisions with a sharp knife (about 2 cm/approximately 3/4 inch) and insert 1 garlic slice and 1 rosemary tuft in each incision. Place lamb in a roasting pan, pour in 1 cup of water and bake on the second shelf from the bottom in a preheated oven at 140°C (approximately 275°F) for about 2 hours.
Rinse garlic bulb, trim the bottom of the bulb and cut the bulb in half crosswise. Halfway through roasting time, add to the roasting pan cut side up.
For the vegetables, rinse the tomatoes and cut in half. Peel the garlic and onion and cut into fine dice. 30 minutes before the end of cooking time for the lamb, place all in the roasting pan, sprinkle with sugar and season with salt and pepper.
Mix together the mustard and honey and spread over the lamb 10 minutes before the end of cooking time.
To serve, cut the lamb into slices and arrange on a platter with pan juices, baked garlic cloves and the tomatoes. Garnish as desired with additional rosemary.
