Roasted Lamb Leg with Young Potatoes

Roasted boneless lamb leg with roasted young potatoes and asparagus is an excellent meal for a Sunday lunch.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 80 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Meat, lamb, loaf

  • 1 teaspoon Salt, table

  • 1 teaspoon Spices, rosemary, dried

  • 1 teaspoon Spices, paprika

  • 1 teaspoon Spices, pepper, black

  • 0.5 dl Oil, plant, sunflower

  • 800 g Potatoes, white

  • 14 pieces Asparagus, fresh

Steps

  1. Wash the meat and dry it with a paper towel. Rub it well on all sides with salt, pepper, ground red paprika, and rosemary, then roll or shape it into a roast-like piece, tying it together with kitchen string if necessary. Wash the potatoes and asparagus.

  2. Preheat the oven to 220 degrees Celsius. Pour oil into a baking dish and place the meat on it (the fattier side should be facing upwards). Roast the meat in the preheated oven for 20 minutes, then reduce the temperature to 180 degrees Celsius and roast for another 20 minutes. During roasting, baste it several times with the juices that have collected in the dish.

  3. Roughly salt the potatoes and cut off (or break off) the woody parts of the asparagus. Remove the baking dish with the meat from the oven and add the potatoes, drizzling them with a little oil. Return the dish to the preheated oven for about 40 minutes. Add the asparagus to the dish during the last 20 minutes of roasting.

Nutrition Information (Per 100g)

  • Calories: 122.51 kcal
  • Fat: 6.52 g
    • Saturated Fat: 3.04 g
  • Carbohydrates: 5.95 g
    • Sugars: 0.52 g
  • Protein: 8.56 g
  • Fiber: 1.13 g

Advice

Please ask your butcher to debone the leg.