Leg of Lamb with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 724 cal. | (34 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 12 g | (40 %) |
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 208.5 μg | (348 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 178 mg | (187 %) | ||
| Potassium | 1,873 mg | (47 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 468 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the lamb
- 1 Leg of lamb (1.8 to 2 kg or approximately 4 pounds)
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 2 roots garlic cloves
- 2 sprigs fresh rosemary
- 200 grams lingonberry (from a jar)
- 30 grams refined cane sugar
- 50 milliliters Port wine
- ½ tsp cinnamon
- For the vegetables
- 800 grams Broccoli
- 1 Tbsp lemon juice
- 1 Tbsp slivered almonds
- 4 Tbsps butter
- 1 kilogram small Sweet potato
- 1 tsp Basil (dried and ground)
- salt
- freshly ground peppers
- For the potato herb crust
- 2 boiled Sweet potato
- 2 shallots
- 2 bunches parsley
- 1 bunch thyme
- ½ bunch mint
- 50 grams White bread crumbs
- 50 grams grated Parmesan
- 30 grams butter
- 1 egg
Preparation steps
For the leg of lamb, brush the meat with oil and season with salt and pepper.
Strip the needles from a sprig of rosemary.
Separate the garlic cloves, peel half and cut lengthwise into strips.
Cut small slits in the meat with a sharp knife and insert the rosemary and garlic pieces. Place the lamb in a roasting pan and bake in a preheated oven at 200°C (approximately 400°F) for about 1 1/2 hour.
Meanwhile, boil the lingonberries with the sugar, port wine and cinnamon for 5 minutes, then pour through a sieve.
Remove the lamb from the oven and brush with half of the lingonberry mixture, sprinkle the remaining garlic cloves on top, put it back in the oven and cook for another 40 minutes.
The leg of lamb may be served with a crust topping if desired.
For the potato herb crust, peel the shallots and chop finely. Rinse the herbs and chop finely. Peel the cooked potatoes and mash. Mix together the white bread crumbs, potatoes, parmesan, herbs, shallots, butter and egg and season with salt and pepper.
10 minutes before the end of cooking, spread the topping on the lamb, then finish cooking.
Cook the sweet potatoes in boiling salted water for about 25 minutes, drain, rinse and peel. Cut into bite-sized pieces.
Heat 2 tablespoons of butter and swirl the sweet potatoes to coat, then season with the basil, salt and pepper.
Toast the almonds in a dry frying pan.
Cook the broccoli in boiling salted water for about 5 minutes. Blanch, drain and rinse immediately in cold water. Melt 2 tablespoons of butter in pan together with the lemon juice. Add the broccoli, heat through and season with salt and pepper.
Slice the lamb and serve garnished with remaining rosemary, alongside the vegetables.
