Glazed Lamb with Roasted Potatoes and Tomatoes

Name: Glazed Lamb with Roasted Potatoes and Tomatoes
Total time: 2 h 10 min
Yield: 4
Ingredients: 35 ozs Leg of lamb (bone removed); 4 cloves garlic cloves; 4 sprigs thyme; 2 sprigs rosemary; 4 Tbsps olive oil; 7 cups small, waxy potatoes; 6 shallots; 2.667 cups cherry Tomatoes; 1.333 cups Red wine; 1.667 cups Veal stock; 1 tsp rosemary honey (or blossom honey); rosemary (to garnish)

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Health Score:

84 / 100

Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

ready in 2 h. 10 min.

Ready in

Calories:

678

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	678 cal.	(32 %)
Protein	66 g	(67 %)
Fat	20 g	(17 %)
Carbohydrates	49 g	(33 %)
Sugar added	1 g	(4 %)
Roughage	5.4 g	(18 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0 μg	(0 %)
Vitamin E	2.9 mg	(24 %)
Vitamin K	19.2 μg	(32 %)
Vitamin B₁	0.7 mg	(70 %)
Vitamin B₂	1.1 mg	(100 %)
Niacin	32.2 mg	(268 %)
Vitamin B₆	1 mg	(71 %)
Folate	138 μg	(46 %)
Pantothenic acid	2.8 mg	(47 %)
Biotin	6.8 μg	(15 %)
Vitamin B₁₂	7.7 μg	(257 %)
Vitamin C	75 mg	(79 %)
Potassium	2,212 mg	(55 %)
Calcium	76 mg	(8 %)
Magnesium	141 mg	(47 %)
Iron	8.8 mg	(59 %)
Iodine	21 μg	(11 %)
Zinc	10.3 mg	(129 %)
Saturated fatty acids	4.8 g
Uric acid	555 mg
Cholesterol	176 mg
Complete sugar	8 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 35 ozs Leg of lamb (bone removed); 4 cloves garlic cloves; 4 sprigs thyme; 2 sprigs rosemary; 4 Tbsps olive oil; 7 cups small, waxy potatoes; 6 shallots; 2 ⅔ cups cherry Tomatoes; 1.333 cups Red wine; 1 ⅔ cups Veal stock; 1 tsp rosemary honey (or blossom honey); rosemary (to garnish)

How healthy are the main ingredients?

potato Tomato olive oil garlic clove thyme rosemary

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Preparation steps

Season the meat with salt and pepper. Peel and finely chop the garlic and rub into the meat. Place a sprig of rosemary and a sprig of thyme in the bone cavity and tie the meat in shape with kitchen string.

Preheat the oven to 180 °C (160 fan), 350°F, gas 4. Heat the olive oil in a roasting tin and brown the meat on all sides, then roast in the preheated oven for about 15 minutes.

Meanwhile, peel the potatoes. Peel and halve the shallots. Drop the tomatoes into boiling water for a few seconds, then refresh in cold water and skin.

Add the red wine, veal stock and the rest of the herbs to the meat dish. Add the potatoes and shallots and cook for about 1 hour, basting the meat with the liquid from time to time. Add the tomatoes at the end of the hour. Mix the honey with 1-2 tbsp of the liquid from the meat dish and season with salt and pepper. Brush the meat with the mixture and cook for a further 10 minutes. Check the seasoning of the sauce. Slice the meat and arrange on a warmed platter with the vegetables. Serve garnished with rosemary.

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