Roast Leg of Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 909 mg | (23 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 462 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 12 garlic cloves
- 3 sprigs thyme
- 1 sprig rosemary
- ½ bunch flat-leaf parsley
- 8 Tbsps olive oil
- 1 Leg of lamb (1 1/2-2 kg)
- 200 grams Cherry tomatoes
- 250 milliliters dry white wine
- freshly ground peppers
- salt
Preparation steps
Peel 2 garlic cloves and squeeze through the garlic press. Rinse thyme, rosemary and parsley, shake dry and chop finely. Combine herbs, garlic and half of olive oil and coat leg of lamb with the mixture, let marinate for about 4 hours.
Grease large baking pan with remaining oil and place lamb into it. Spread lamb with remaining 10 unpeeled garlic cloves and roast in preheated oven at 200°C (approximately 400°F) for about 90 minutes. Baste meat with cooking juices occasionally. Add tomatoes and wine to the pan 15 minutes before the end of roasting.
Remove lamb from the oven, season with pepper and cover with aluminum foil, let rest for about 10 minutes. Arrange lamb with tomatoes on a preheated platter and serve accompanied by cooking sauce.
