Leg of Lamb with Honey Sauce
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 55 min.
Preparation
Calories:
440
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 440 cal. | (21 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 806 mg | (20 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 459 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Leg of lamb (boneless)
- salt
- freshly ground peppers
- 5 Tbsps honey
- 2 garlic cloves
- 250 milliliters Beef broth
- 20 grams slivered almonds
- 4 Tbsps Crème fraiche
Preparation steps
1.
Remove tendons, fat and skin from lamb and season with salt and pepper. Heat honey, add pressed garlic and brush lamb with half of honey mixture.
2.
Place lamb in a roasting pan and roast in a preheated oven at 200°C (approximately 400°F) for 1 1/2 hours. After 45 minutes, pour in 2/3 of broth and brush on a little more of the honey mixture. Sprinkle with flaked almonds. At the end of cooking time, turn on broiler and broil lamb, watching carefully, until almonds are toasted.
3.
Pour remaining honey mixture into roasting pan juices and briefly boil. Pour in remaining broth, season with salt and pepper and stir in creme fraiche.
4.
To serve, slice leg of lamb and serve with sauce.
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