Leg of Lamb with Carrots and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 702 cal. | (33 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 30 μg | (50 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 28.2 mg | (235 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 2,044 mg | (51 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 513 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the vegetables
- 1000 grams waxy potatoes
- 5 garlic cloves
- 2 bunches baby carrots
- 2 Tbsps butter
- 100 milliliters Vegetable broth
- For the leg of lamb
- 4 Tbsps clarified butter
- 2 large onions
- 3 cloves
- 1 ½ kilograms Leg of lamb (trimmed)
- 2 Tbsps butter
- 250 milliliters dry white wine
- salt
- freshly ground peppers
- 1 tsp granulated Broth
- sauce thickener (as needed)
- Fresh herbs (for garnishing)
Preparation steps
For the vegetables: Peel potatoes and cut into cubes. Cover with cold water in a saucepan and set aside. Peel carrots, trim green parts and halve lengthwise. Blanch in boiling salted water for 2 minutes. Drain and rinse in cold water, drain well.
For the leg of lamb: Peel garlic and 1 onion, lard onion with cloves. Peel another onion and cut into wedges. Rub meat with garlic and season with salt and pepper. Heat butter in a roasting pan and brown meat on all sides. Add onions and 300-400 ml (approximately 1 1/2 cup) of water to the pan and roast in preheated oven at 100°C (approximately 200°F) for about 4-5 hours. Add wine to the pan as needed and baste meat with cooking juices occasionally.
Season potatoes with 1-2 teaspoons of salt and bring to a boil, cook for about 25 minutes or until tender. Heat butter in a pan and saute carrots briefly, add broth and cook until carrots are al dente.
Take out leg of lamb out of the oven, place on an ovenproof plate and keep warm at 80°C (approximately 175°F).
Deglaze roasting pan with broth and strain sauce through a sieve, pour sauce into a sauceboat. Cut meat into thin slices. Spread some sauce on a platter, top with meat and serve with carrots and potatoes. If desired, garnish with herbs and serve accompanied by remaining sauce.
