Roast Lamb with Mixed Vegetables
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
581
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 31.9 mg | (266 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 201 μg | (67 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 1,807 mg | (45 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 599 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅕ kilograms Leg of lamb (ready to cook; boneless)
- salt
- freshly ground peppers
- 30 grams clarified butter
- 150 milliliters dry Red wine
- 400 grams waxy, young potatoes
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 small Eggplant (130 grams)
- 2 shallots
- 1 red Beet
- 2 Tbsps black, pitted Olives
- 1 Tbsp caperberry
- Dill (for garnish)
Preparation steps
1.
Rinse lamb, pat dry and rub generously with salt and pepper. In a roasting pan, melt butter and brown lamb on all sides. Deglaze roasting pan with wine and roast 1 1/2 hours in the preheated oven.
2.
Meanwhile rinse potatoes, cut in half lengthwise and roast for 40 minutes. Rinse bell peppers, cut in half, remove seeds and ribs and cut into bite-size cubes.
3.
Rinse eggplant, trim and cut into cubes. Peel shallots and cut into wedges. Peel beet and cut into wedges. Drain olives and cut into rings.
4.
Add prepared vegetables and capers to the roasting pan 25 minutes before end. Remove finished roast, cut into slices and serve with roasted potatoes and vegetables on warmed plates. Serve garnished with dill.
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