Stuffed Roast Lamb

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Stuffed Roast Lamb
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
1083
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,083 cal.(52 %)
Protein88.78 g(91 %)
Fat69.88 g(60 %)
Carbohydrates19.75 g(13 %)
Sugar added0 g(0 %)
Roughage4.67 g(16 %)
Vitamin A114.72 mg(14,340 %)
Vitamin D0 μg(0 %)
Vitamin E0.66 mg(6 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.61 mg(55 %)
Niacin31.89 mg(266 %)
Vitamin B₆0.45 mg(32 %)
Folate80.54 μg(27 %)
Pantothenic acid1.64 mg(27 %)
Biotin5 μg(11 %)
Vitamin B₁₂7.28 μg(243 %)
Vitamin C27.49 mg(29 %)
Potassium1,064.89 mg(27 %)
Calcium121.64 mg(12 %)
Magnesium89.16 mg(30 %)
Iron18.65 mg(124 %)
Zinc19.13 mg(239 %)
Saturated fatty acids20.59 g
Cholesterol300.13 mg

Ingredients

for
4
Ingredients
1 kilogram Lamb shoulder
1 bunch parsley
2 fresh thyme
50 grams Sesame seeds
50 grams Sunflower seed
2 garlic cloves
2 shallots
4 Tbsps olive oil
l white wine
250 grams waxy potatoes
1 Tbsp butter
salt (and pepper)
How healthy are the main ingredients?
potatoSesame seedsSunflower seedolive oilparsleythyme

Preparation steps

1.

Rinse parsley and thyme, pluck leaves and chop finely. Coarsely chop sesame and sunflower seeds. Peel garlic and shallots, finely chop and mix with herbs, seeds and 2 tablespoons of oil into a paste. Rinse lamb shoulder, pat dry and place fat side down on a work surface. Rub with salt and pepper and brush with herb paste. Roll up shoulder on the long side and tie with kitchen string to roast. Rub all around with salt and pepper. Heat remaining oil in a Dutch oven and sear the roast over medium heat. Pour in wine and roast lamb covered over low heat for 1 hour.

2.

Meanwhile, peel potatoes, rinse, cover with water and cook for about 20 minutes, drain and allow to evaporate.

3.

Before serving, remove kitchen string remove and cut roast into slices.

4.

Heat butter in a pan, halve potatoes and fry. Serve potatoes with lamb roast.