Tuscan-Style Roast Lamb
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
352
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 23.8 mg | (198 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 725 mg | (18 %) | ||
| Calcium | 11 mg | (1 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 457 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Leg of lamb (1.8 kg)
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- ½ bunch rosemary
Preparation steps
1.
Rub lamb on all sides with olive oil and sprinkle generously with salt and pepper.
2.
Place lamb in a deep roasting pan.
3.
Pour in a cup of water. Roast lamb on the middle rack of a preheated oven at 200°C (approximately 400°F) until browned, about 30 minutes.
4.
Rinse rosemary and strip needles from branches. Sprinkle rosemary in the bottom of the roasting pan. Continue roasting, about 40 minutes more. Pierce lamb with a knife, avoiding the bone: If juices run clear, lamb is ready. If juices are still pink, roast 5-10 minutes more. Remove lamb from oven and cover with aluminum foil. Let stand 10 minutes. To serve, cut meat across the grain into slices. Serve with roasted potatoes, if desired.
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