Recipes
Spring lamb
Springtime is an ideal time for roasted, seasoned lamb. With spring potatoes, carrots and peas as a side dish, you will get a real spring rhapsody of flavours.
| Preparation time | 2 h 30 min |
|---|---|
| Demanding |  |
| Energetic value | 875 kcal / 3657 kJ |
| Table of nutritive values | |
Ingredients
 | 6 |
|---|---|
| leg of lamb (about 2.3 kg) | |
| 1½ tablespoon | Vegeta Mediteran |
| 100 g | bacon |
| 4 cloves | garlic |
| 4 tablespoons | sunflower oil |
| 1 kg | new potato |
| 400 g | new peas |
| 200 g | carrot |
| 80 g | black olives |
Preparation
- Slice the bacon and peeled garlic into sticks.
- Cut leg of lamb in several places with the tip of a knife to make small, deep holes.
- Fill holes with bacon and garlic. Rub the leg of lamb with a tablespoon of Vegeta Mediterranean and then fry in oil on all sides.
- Put the fried leg of lamb in a roasting pan together with oil. Add a little water, cover with aluminum foil and roast in the oven at 200°C around 2 hours.
- During roasting, turn over the leg of lamb and pour water on it. Quarter peeled new potatoes and cube carrots.
- Cook the peas almost entirely and drain.
- Near the end of roasting, add cooked vegetables to the lamb.
- Add olives, stir well and roast together around 20 minutes.
- Slice the leg of lamb and serve with the vegetables and the salad of your choice.
Advice
Let the leg of lamb cool for a while before slicing. This will make it easier to slice and will give more attractive pieces to serve.
Nutritional values
Energetic and nutritional values have been calculated per meal.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | men* | |||
| Total proteins | g | 91,52 | - | - |
| Total carbohydrates | g | 35,40 | - | - |
| Diet fibres | g | 9,00 | - | - |
| Total fat | g | 39,35 | - | - |
| Cholesterol | mg | 263,33 | - | - |
| Vitamin A | IU | 9856,73 | 246 | 197 |
| Niacin | mg | 44,52 | 318 | 223 |
| Vitamin C | mg | 54,63 | 73 | 61 |
| Vitamin D | IU | 9,49 | 5 | 5 |
| Magnesium | mg | 169,66 | 57 | 42 |
| Phosphor | mg | 931,67 | 116 | 116 |
| Potassium | mg | 2116,07 | 57 | 57 |
| Sodium | mg | 572,69 | 24 | 24 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
