Slow-roast Lamb

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Slow-roast Lamb
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
725
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie725 cal.(35 %)
Protein78 g(80 %)
Fat30 g(26 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage10.5 g(35 %)
Vitamin A3.1 mg(388 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.6 mg(22 %)
Vitamin K88 μg(147 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂1.5 mg(136 %)
Niacin37.3 mg(311 %)
Vitamin B₆1.2 mg(86 %)
Folate244 μg(81 %)
Pantothenic acid3.3 mg(55 %)
Biotin19.5 μg(43 %)
Vitamin B₁₂9.1 μg(303 %)
Vitamin C52 mg(55 %)
Potassium2,261 mg(57 %)
Calcium143 mg(14 %)
Magnesium152 mg(51 %)
Iron8.2 mg(55 %)
Iodine16 μg(8 %)
Zinc11.3 mg(141 %)
Saturated fatty acids12.7 g
Uric acid730 mg
Cholesterol243 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
48 ozs bone-in Leg of lamb (trimmed)
2 Tbsps olive oil
rosemary
3 cups Baby carrots
2 cups new potatoes (peeled)
2 cups green String bean (trimmed)
1 ½ cups fresh peas
¼ cup butter (cubed)
salt
freshly ground Black pepper
How healthy are the main ingredients?
carrotpotatoolive oilrosemarysalt

Preparation steps

1.
Preheat the oven to 200°C(180° fan)|400F|gas 6.
2.
Rub the lamb with the olive oil and season with plenty of salt and pepper.
3.
Place on a roasting tray, and place in the oven. Roast for 20 minutes and then reduce the oven to 150°C(130° fan)|300F|gas 3.
4.
Roast for another 2 hours until the thickest part of the leg registers at least 60°C|140F on a meat thermometer.
5.
Remove the lamb from the oven and leave to rest, covered loosely, for 20 minutes.
6.
Cook the potatoes and carrots in a large saucepan of salted, boiling water for 15 minutes. Add the beans and peas, cooking for a further 3 minutes.
7.
Drain the vegetables and toss immediately with the butter and seasoning. Serve alongside the lamb.