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Main mealMain CourseBalancedLegumesSheep, goat & horse€€€

Roasted Lamb with Potatoes

Name: Roasted Lamb with Potatoes
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 4
Ingredients: 1000 g Lamb, New Zealand, imported, netted shoulder, rolled, boneless, separable lean and fat, raw; 2 tbsp Oil, olive, extra virgin; 2 clove Garlic, raw; 100 ml Alcoholic beverage, wine, table, white; 1 sprig Rosemary, fresh; 1 sprig Thyme, fresh; 1 pinch Salt, table, iodized; 800 g Potatoes, russet, without skin, raw; 200 g Carrots, mature, raw; 150 g Onions, red, raw; 1 tbsp Oil, olive, extra virgin; 1 pinch Salt, table, iodized

Juicy and tender roasted lamb with potatoes, prepared with rosemary, white wine and carrots for the perfect Sunday lunch.

Prep time20 min

Cook time100 min

Total time120 min

Servings4

Recipe

For the lamb and marinade

Lamb, New Zealand, imported, netted shoulder, rolled, boneless, separable lean and fat, raw1000 gOil, olive, extra virgin2 tbspGarlic, raw2 cloveAlcoholic beverage, wine, table, white100 mlRosemary, fresh1 sprigThyme, fresh1 sprigSalt, table, iodized1 pinch

For the potatoes and vegetables

Potatoes, russet, without skin, raw800 gCarrots, mature, raw200 gOnions, red, raw150 gOil, olive, extra virgin1 tbspSalt, table, iodized1 pinch

Roasting pan with lid (or cast iron pot)Large bowlKnifeCutting boardKitchen scale

Per servingTotal

Calories:630 kcal2520 kcal

Protein:49 g196 g

Carbohydrates:45 g180 g

Fiber:32.2 g128.8 g

Water:413.9 ml1655.6 ml

Fat:27 g108 g

Micronutrients

Sugar:5.9 g23.4 g

Saturated fat:22.3 g89.1 g

Cholesterol:152.5 mg610 mg

Sodium:264.5 mg1057.9 mg

Potassium:1862.6 mg7450.3 mg

Calcium:58.8 mg235.2 mg

Iron:3.8 mg15.3 mg

Magnesium:110.5 mg441.8 mg

Zinc:8.9 mg35.6 mg

Phosphorus:525.8 mg2103 mg

Vitamin C:29.1 mg116.4 mg

Vitamin A:451.6 µg1806.2 µg

Vitamin D:0.3 µg1 µg

Vitamin B12:5 µg19.8 µg

Instructions

1Preheat the oven to 180 °C. Pat the lamb shoulder dry with a paper towel and make several shallow cuts into it.
2In a small bowl, mix 30 ml olive oil, minced garlic, rosemary, thyme, salt and ground black pepper. Thoroughly rub the prepared mixture into the lamb.
3In a larger bowl, combine the sliced potatoes, carrots and red onion. Drizzle with 15 ml olive oil, season with salt and mix everything well.
4Spread the vegetables over the bottom of the roasting pan, then place the marinated lamb shoulder on top.
5Carefully pour the dry white wine along the edge of the pan. Cover the pan tightly with a lid or a double layer of aluminum foil.
6Roast in the preheated oven for 75 minutes, until the meat becomes tender and the vegetables absorb the delicious roasting juices.
7After 75 minutes, uncover the pan, gently baste the meat and potatoes with the juices from the bottom of the pan, then roast uncovered for another 20 to 25 minutes at 200 °C, until the meat and potatoes develop a nice crispy golden-brown crust.
8Remove the pan from the oven, let the meat rest for 10 minutes on a cutting board, then slice it and serve warm with the roasted potatoes and vegetables.

Nutritional benefits

Thanks to the high protein content in lamb and the dietary fiber in roasted potatoes, this dish supports the maintenance of muscle mass and provides a long-lasting feeling of fullness.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.