Spicy Lamb
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 30 min.
Ready in
Calories:
601
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 78 g | (80 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 35.9 mg | (299 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 1,127 mg | (28 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 684 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the lamb
- 1 Leg of lamb (About 1.5 kg, boneless)
- For the marinade
- 3 garlic cloves
- 1 shallot
- 1 Red chili pepper
- 4 sprigs Lemon thyme
- 7 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse lamb, pat dry and place in a roasting pan. For the marinade, peel garlic and shallot. Finely chop. Rinse chile pepper, cut in half, remove seeds and ribs and finely dice.
2.
Rinse thyme, shake dry, pluck off leaves and coarsely chop. Mix together with garlic, shallot, chile pepper and oil. Season with salt and pepper. Pour over lamb, cover and leave overnight.
3.
Preheat oven to 220°C (approximately 425°F). Roast lamb for about 30 minutes and then reduce heat to 160°C (approximately 325°F). Roast for 1-1 1/2 hours. Baste as needed with marinade and drippings. Remove, slice and serve.
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