Spring-time Lamb Roast
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
440
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 440 cal. | (21 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34 g | (113 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 261 μg | (87 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,955 mg | (49 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 591 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 untreated lemon
- 2 cloves garlic cloves (finely chopped)
- 1 bunch thyme (leaves stripped)
- 2 cups dry white wine
- 6 Tbsps olive oil
- 1 Leg of lamb (about 2 kg)
- salt
- freshly ground Black pepper
- 3.333 cups small potatoes
- 8 small Artichoke
- 1 bunch scallions
Preparation steps
1.
Peel the lemon thinly and chop half the peel. Squeeze out the juice of the lemon. Mix the lemon juice, peel, and garlic with the wine and oil.
2.
Place the leg of lamb in this marinade, cover and leave in the fridge for about 24 hours, turning frequently.
3.
Preheat the oven to 240°C | 475F | gas 9. Season the lamb with salt and pepper and place in a roasting dish along with the marinade. Roast on the bottom shelf of the oven for 45 minutes.
4.
Meanwhile, peel and wash the potatoes. Wash the artichokes and completely remove the stalks. Also remove the small, hard leaves around the stalk joint. Cut off the sharp tips of the artichokes with kitchen scissors. Wash and trim the spring onions and cut into pieces about 5 cm long, including the firm green parts.
5.
Set the oven to 180°C | 350F | gas 4. Arrange the potatoes and vegetables around the meat and roast for a further hour, basting frequently with the roasting juices. Turn the leg of lamb once.
6.
Switch off the oven and leave the meat, potatoes and vegetables in the oven for a further 30 minutes.
7.
Carve the meat and serve with the potatoes and vegetables. Pour the roasting juices over.
