Roast Leg of Lamb with Capers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 635 cal. | (30 %) | ||
| Protein | 74.02 g | (76 %) | ||
| Fat | 33.83 g | (29 %) | ||
| Carbohydrates | 11.7 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.75 g | (9 %) |
| Vitamin A | 48 mg | (6,000 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0.42 mg | (42 %) | ||
| Vitamin B₂ | 1.33 mg | (121 %) | ||
| Niacin | 29.55 mg | (246 %) | ||
| Vitamin B₆ | 1.05 mg | (75 %) | ||
| Folate | 28.38 μg | (9 %) | ||
| Pantothenic acid | 1.99 mg | (33 %) | ||
| Biotin | 0.65 μg | (1 %) | ||
| Vitamin B₁₂ | 6.22 μg | (207 %) | ||
| Vitamin C | 92.61 mg | (97 %) | ||
| Potassium | 914.65 mg | (23 %) | ||
| Calcium | 53.71 mg | (5 %) | ||
| Magnesium | 75.32 mg | (25 %) | ||
| Iron | 6.46 mg | (43 %) | ||
| Zinc | 9.56 mg | (120 %) | ||
| Saturated fatty acids | 11.47 g | |||
| Cholesterol | 264.42 mg |
Ingredients
- Ingredients
- 100 grams Caper (from a jar)
- 1 dried chili pepper
- 4 organic Oranges (juiced and zested)
- 2 tsps fennel seeds
- 1 garlic clove
- 1 Lime (juiced)
- 100 milliliters olive oil
- salt
- freshly ground peppers
- 1 Leg of lamb (2 kg)
- 3 Pimento chili peppers (Red and yellow)
Preparation steps
Drian capers and chop. Grind chile pepper. Rinse oranges in hot water, cut two oranges into wedges. Grate zest of two remaining oranges and squeeze juice. Toast fennel seeds in a dry pan until fragrant, remove from pan and cool, crush in a mortar. Peel and chop garlic cloves.
Combine capers with chile pepper, orange juice and zest, fennel, garlic, lime juice and oil, whisk well. Season with salt and pepper. Rinse meat and pat dry, place in a roasting pan and rub with marinade all over. Let stand, covered, for about 2 hours, basting with marinade occasionally.
Rinse pimento peppers, halve and remove seeds and ribs, quarter. Combine peppers with orange wedges and add to meat pan. Cover pan with aluminum foil and roast lamb in preheated oven at 180°C (approximately 350°F) for about 30 minutes (or longer, depending on desired degree of doneness). Let roast rest for about 20 minutes.
Slice meat. If desired, serve with a mint yogurt dip.
