Spiced Leg of Lamb
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.