Stuffed Roast Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 28.9 mg | (241 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 7.1 μg | (237 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,042 mg | (26 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 510 mg | |||
| Cholesterol | 214 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 kilogram Rolled lamb roast
- 2 day-old White rolls
- 100 milliliters milk
- 200 grams Peas
- salt
- 1 shallot
- 2 garlic cloves
- 3 Tbsps vegetable oil
- 2 sprigs mint
- 30 grams Pine nuts
- 1 egg
- freshly ground peppers
- breadcrumbs (as needed)
- 2 Tbsps sharp Mustard
Preparation steps
Rinse lamb, pat dry and flatten.
Rip bread into cubes and place in a bowl. Heat milk, pour over rolls and soak for about 10 minutes. Blanch peas for 1 minute in boiling salted water and drain well. Peel shallot and garlic, finely dice and saute until translucent in 1 tablespoon of oil. Mix with squeezed bread cubes.
Preheat oven to 160°C (approximately 325°F)
Rinse mint, shake dry, pluck off leaves and finely chop. Chop pine nuts coarsely and mix with peas, mint, egg and bread mixture. Season with salt and pepper. Add breadcrumbs as needed to thicken. Spread over lamb and roll. Secure with kitchen twine, season with salt and pepper and brown in remaining oil in a large pan. Coat with mustard and cook for 1 1/2 hours, turning occasionally.
Before serving, remove kitchen twine and cut into slices.
Serve with salad if desired.
