Roast Lamb with Artichokes and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34 g | (113 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 261 μg | (87 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,967 mg | (49 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 591 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 organic lemon
- 2 garlic cloves
- 1 bunch thyme
- 400 milliliters dry white wine
- 6 Tbsps olive oil
- 1 Leg of lamb (ready to cook, 2 kg)
- salt
- freshly ground peppers
- 500 grams small, waxy potatoes
- 8 small Artichoke
- 1 bunch scallions
Preparation steps
Rinse lemon in hot water, pat dry, grate zest and squeeze lemon juice. Peel garlic cloves and chop finely. Rinse thyme, shake dry and pluck off leaves. Combine lemon zest, juice, garlic and thyme with wine and oil. Rinse lamb, pat dry, rub wtih marinade and refrigerate, covered, for 1 day. Season meat with salt and pepper and place with marinade into a roasting pan. Roast in preheated oven at 220°C (approximately 425°F) for about 45 minutes.
Peel and rinse potatoes. Rinse and halve artichokes. Rinse and dry scallions, cut into 5 cm (approximately 2 inches) pieces.
Spread potatoes, scallions and artichokes around lamb and reduce oven temperture to 180°C (approximately 350°F) for about 1-1 1/2 hour. Baste meat with cooking juices often and turn meat over in the middle of roasting.
Place meat with potatoes and other vegetables on a platter, drizzle with cooking juice and serve immediately.
