Stuffed Roast Lamb
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
1896
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,896 cal. | (90 %) | ||
| Protein | 315 g | (321 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 69.6 μg | (116 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 5.6 mg | (509 %) | ||
| Niacin | 144.2 mg | (1,202 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 384 μg | (128 %) | ||
| Pantothenic acid | 7.4 mg | (123 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 40.5 μg | (1,350 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 4,588 mg | (115 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 364 mg | (121 %) | ||
| Iron | 25.5 mg | (170 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 44.1 mg | (551 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 2,750 mg | |||
| Cholesterol | 945 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Rack of lamb (approximately 350 grams or 12.3 ounces)
- 1 (organic) Orange
- 1 handful parsley
- 1 handful fresh Spinach
- 2 scallions
- 1 garlic clove
- 2 Tbsps Pine nuts
- 3 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse lamb and pat dry. Cut a pocket into lamb, above the bone.
2.
Preheat the oven to 140°C (approximately 275°F).
3.
Rinse orange with hot water and pat dry. Zest orange. Rinse parsley, spinach and scallions. Dry parsley and spinach, pluck off leaves and chop. Chop scallions. Peel and mince garlic. Chop pine nuts and mix with all the prepared ingredients and 2 tablespoons oil. Season with salt and pepper and stuff into lamb pockets.
Season lamb with salt and pepper. Heat remaining oil in a pan and sear lamb on all sides, until golden brown. Then place in oven and roast for 25-30 minutes, until pink.
4.
Remove, slice and serve.
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