Roast Leg of Lamb with Rosemary
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
297
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 566 mg | (14 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 346 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 Leg of lamb (approx 2.5 kg)
- Sea salt
- peppers (freshly ground)
- 6 Tbsps olive oil
- 2 garlic cloves
- 1 lemon (juice)
- 1 bunch rosemary
- 1 Tbsp honey
Preparation steps
1.
Preheat the oven to 160°C (approximately 320°F).
2.
Rinse the lamb, pat dry and truss the lamb if necessary. Season with salt and pepper. Heat 2 tablespoons of the oil in a roasting pan. Peel the garlic and halve horizontally. Add the garlic and 2-3 rosemary sprigs to the roasting pan to cook until fragrant. Pour in a small amount of water. Add the lamb and roast in the oven until cooked, about 2 1/2-3 hours.
3.
Remove the leaves from 2 sprigs of rosemary and finely chop. In a bowl, blend the remaining oil with the lemon juice, rosemary and honey. During the final 60 minutes of the lamb's cooking time, baste with the rosemary-honey mixture. If necessary, add more water to the roasting pan.
4.
Serve the lamb on top of the remaining rosemary sprigs.
