Leg of Lamb with Herbs and Garlic
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 14 h. 55 min.
Ready in
Calories:
385
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 779 mg | (19 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 463 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 Leg of lamb (2.5 kg, with bone)
- 2 garlic cloves
- 2 sprigs rosemary
- 5 sprigs thyme
- 1 fresh lemon
- 5 Tbsps olive oil
- peppers
- salt
- 200 grams lingonberry (from a jar)
Preparation steps
1.
Rinse lamb and pat dry. Trim second bone and tie leg with a kitchen string.
2.
Peel garlic and chop finely. Rinse rosemary and thyme, shake dry, pluck off leaves and chop finely. Rinse lemon in hot water, pat dry and grate zest. Squeeze lemon juice and combine with lemon zest, garlic, herbs and oil. Season lamb with pepper and rub with herb mixture. Refrigerate, covered, overnight.
3.
Preheat the oven to 120 ° C upper and lower heat.
4.
Remove lamb from marinade, season with salt and brown in a roasting pan. Roast in preheated oven at 120°C (approximately 250°F) for about 2.5 hours. Baste with marinade from time to time.
5.
Remove lamb from the oven, remove kitchen string and let rest for a few minutes. Slice and serve.
6.
If desired, serve with preserved lingonberries and baked potatoes.
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