Lamb with Cauliflower and Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 84.6 μg | (141 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 39.3 mg | (328 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 162 mg | (171 %) | ||
| Potassium | 1,862 mg | (47 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 11.7 mg | (146 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 816 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 Leg of lamb (approximately 2.5 kg)
- 5 Tbsps olive oil
- 3 garlic cloves
- 1 handful thyme
- 1 tsp peppercorns
- 1 tsp Coriander
- 1 Tbsp hot Mustard
- coarse Sea salt
- 1 Cauliflower (1,2 kg)
- 2 Red onions
Preparation steps
Rinse lamb, pat dry and score rind several times in a diamond pattern. Heat 2 tablespoons of oil in a frying pan and brown meat on all sides.
Peel and squeeze garlic through the press. Rinse thyme, shake dry, set aside about half for garnishing and pluck off leaves from the rest, chop. Crush peppercorns and coriander seeds in a mortar and mix with thyme, garlic, mustard, 1 teaspoon of sea salt and 2 tablespoons of oil. Rub meat with the mixture and place in a roasting pan. Roast in preheated oven at 180°C (approximately 350°F) for about 2.5 hours. Deglaze pan with 250 ml of (approximately 1 cup) of water. Add more water to the pan as needed. Baste meat with cooking juices often.
Rinse cauliflower and divide into florets. Peel onions and cut into wedges. During the last 30 minutes of roasting, add both to the pan and drizzle with remaining oil. Top with a little cooking sauce.
Arrange vegetables with the lamb on a platter and drizzle with cooking sauce. Garnish with remaining thyme sprigs and serve.
