Spicy Lamb with Lemon
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
543
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 36.1 mg | (301 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,204 mg | (30 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 694 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Leg of lamb (1 kg)
- 1 bunch marjoram
- 4 garlic cloves
- 3 lemons
- 3 Tbsps honey
- salt
- freshly ground peppers
- 2 Tbsps olive oil
Preparation steps
1.
Rinse lamb, pat dry and round with a sharp knife using about 1 cm (approximately 1/2 inch) deep cuts.
2.
Rinse marjoram, shake dry and pluck leaves from stem. Peel garlic and cut into strips. Mix garlic and marjoram with 1 tablespoon olive oil and rub mixture over lamb. Brush a roasting pan with remaining oil and put lamb in the roasting pan. Season with salt and pepper. Cook lamb for about 2 hours in a preheated 160°C (approximately 350°F) oven. As needed, add liquid. Squeeze the juice from two lemons and mix with honey in a bowl. Cover lamb with half of lamb mixture during the last half hour of cooking. Serve immediately with remaining honey mixture.
