Roast Mediterranean Lamb and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 661 cal. | (31 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 35.5 mg | (296 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,877 mg | (47 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 651 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 kilograms Leg of lamb (with bone)
- 6 Tbsps olive oil
- 2 garlic cloves
- salt
- peppers
- 400 grams small onions
- 300 grams Tomatoes
- 1 kilogram small potatoes
- ½ l Beef broth
- ¼ l Red wine
- 1 sprig rosemary
- 1 sprig thyme
Preparation steps
Preheat the oven to 210°C (approximately 410°F). Rinse lamb, pat dry and season with salt and pepper. Mash garlic and mix with 3 tablespoons olive oil. Brush the meat with garlic oil. Add the remaining oil to a pan. Roast leg of lamb about 1 ¼ hours. Mix broth and wine and pour the liquid in occasionally and gradually.
Peel onions. Rinse tomatoes, cut in half and remove the stems. Peel potatoes. Rinse rosemary and thyme and pat dry. Arrange the potatoes around the roast and cook for about 15 minutes. Distribute the rest of the vegetables and the herbs around the roast and cook everything together for another 45 minutes.
Take lamb from the oven, wrap in aluminum foil and let rest about 15 minutes.
Season vegetables and gravy with salt and pepper.
Cut lamb into slices and serve with the vegetables and gravy.
