Rosemary Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 39.6 μg | (66 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 25.2 mg | (210 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,208 mg | (30 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 503 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 kilogram Rolled lamb roast (such as shoulder)
- 4 garlic cloves
- 2 sprigs rosemary
- olive oil
- salt
- freshly ground peppers
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 400 milliliters lamb stock
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Rinse the lamb, pat dry and spread on work surface. Peel garlic and chop finely. From the 2 sprigs of rosemary, pull the needles and chop finely. Mix with the garlic and 4-5 tablespoons of oil and spread on the lamb. Roll meat tightly and tie with kitchen twine. Season with salt and pepper. Trim the soup vegetables and roughly chop. In a roasting pan, heat 2 tablespoons oil and brown the meat on all sides over high heat. Add soup vegetables and cook briefly until golden brown. Pour in the stock. Roast in preheated oven about 1 1/2 hours. Wrap the roast in aluminum foil and let it rest. In the meantime, strain the cooking liquid and return to a boil. Cook until reduced to half and season to taste. Remove the kitchen twine from the lamb, slice the meat and arrange on a platter. Serve the sauce on the side.
