Leg of Lamb with Goat Cheese Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 700 cal. | (33 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 33.4 mg | (278 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 9.1 μg | (303 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,312 mg | (33 %) | ||
| Calcium | 362 mg | (36 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 11.5 mg | (144 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 606 mg | |||
| Cholesterol | 374 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Leg of lamb (boneless)
- 150 grams Goat cheese
- 1 Tbsp thyme (chopped)
- 10 green Olives (pitted, chopped)
- 2 egg yolks
- 2 garlic cloves
- 1 onion
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 400 milliliters vegetable stock
- 400 grams green Zucchini
- 400 grams yellow Zucchini
- 2 tsps lemon juice
- 2 tsps cornstarch
Preparation steps
Mix cheese with 1 teaspoon thyme, olive and egg yolks. Press in garlic and season with salt and pepper.
Peel onion and dice.
Rub lamb with salt and pepper and sear in a roasting pan in 2 tablespoons olive oil on all sides. Remove lamb from pan and fill the cheese mixture into the opening from the removed bone. Return lamb to the roasting pan, sprinkle with remaining thyme, pour in the stock, add onion and roast in preheated oven at 180°C (approximately 350°F) for about 70 minutes.
Rinse zucchini, trim and cut into slices or strips. Sauté in remaining olive oil for about 5 minutes. Season with salt, pepper and lemon juice.
Remove lamb from the roasting pan and keep warm.
Strain gravy through a sieve into a pot and simmer to reduce, if desired.
Stir cornstarch with a little water until smooth, add to the sauce, bring to a boil and cook until thickened. Season with salt and pepper.
To serve, cut lamb into slices and arrange on plates with the sauce and zucchini. Serve with baguettes, if desired.
