Spiced Leg of Lamb
Spiced Leg of Lamb - Juicy and spicy with an extra dose of zip
Healthy, because
Even smarter
Nutritional values
Onions protect against unwanted bacteria with the help of quercetin. The secondary plant substance can render pathogenic microorganisms harmless and thus support the immune system.
As a side dish to the leg of lamb try crispy potato wedges from the oven.
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 740 mg | (19 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 371 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 3 organic lemons
- 1 sprig rosemary
- 10 Tbsps olive oil
- 1 tsp cinnamon
- 26 ozs Leg of lamb (cut by the butcher in butterfly cut)
- 1 red onion
- 4 Tbsps Red wine vinegar
- 1 Tbsp honey
- salt
- peppers
- 4 handfuls Fresh herbs (i.e. mint, parsley, basil)
- 1 garlic clove
- 2 tsps Caper
- 2 Anchovy fillet
- 2 tsps Dijon mustard
Preparation steps
Squeeze juice from 2 lemons, set aside 2 tablespoons juice. Wash rosemary, shake dry, pluck needles and chop. Mix 6 tbsp olive oil with remaining lemon juice, rosemary and cinnamon. Wash meat, pat dry and massage in seasoning sauce. Cover and let marinate in refrigerator for about 1 hour.
Meanwhile, peel onion and cut into fine rings. Place in a saucepan with vinegar and simmer over low heat for about 5 minutes. Stir in honey and season with salt and pepper, then let cool.
Wash herbs, shake dry, pluck leaves and put in a blender. Peel garlic, chop coarsely and add with capers, anchovies, mustard, remaining lemon juice and 1 tablespoon oil and mix everything. Slowly add remaining oil to make a creamy salsa. Season with salt and pepper and pour into a bowl.
Salt and pepper the lamb. Fry in a hot grill pan on both sides over medium-high heat for a total of about 10 minutes. Then let the leg of lamb rest for about 10 minutes. Then slice the meat and arrange it on a platter with mixed greens salsa verde and onions. Rinse remaining lemon, rub dry, cut into wedges, and garnish.
