Lamb Kleftiko
Greek Main Course. Published by Jon Scaife.
LOW
Energy Density
1.2kcal/g
1.2kcal/g
MED
FAT
17g per serve
17g per serve
MED
SATURATES
6g per serve
6g per serve
LOW
SUGARS
1g per serve
1g per serve
MED
SALT
1.6g per serve
1.6g per serve
Suitable for:HalalKosherPartiesPregnant Women
Preparation
- Mix the paste ingredients together
- Stab plenty of holes into the lamb, and cover with the paste, rubbing it in well
- Seat inside a bag and refrigerate overnight (at least 6 hours)
- Line an oven dish with baking parchment
- Place the lamb in the dish with the water
- Seal in with foil
- Cook at
140°C for 4 ½hrs
Ingredients
- 2.5kg leg lamb
- 200ml water
- Paste
- 1.5tsp salt
- 2 tbsp oregano
- 8 large cloves crushed garlic
- 2 lemons (zest & juice)
- Pinch ground black pepper
Equipment
Notes
Nutritional Facts
- Serving size: 372g
- (18% / 22%) Calories: 439kcal
- (31%)Total fat: 17g
- (30%) Saturated fat: 6g
- (26%) Unsaturated fat: 9g
- (68%) Cholesterol: 203mg
- Trans Fat: 0.0g
- (2%)Total carbohydrates: 6g
- (3%) Sugars: 1g
- (12%) Fibre: 3g
- (128%)Protein: 64g
- Salts
- (32%) Sodium: 638mg
- (28%) Potassium: 972mg
- Minerals
- Calcium: 11%
- Iron: 70%
- Zinc: 130%
- Magnesium: 27%
- Phosphorus: 86%
- Copper: 0%
- Manganese: 0%
- Selenium: 730%
- Fluoride: 0%
- Cryptoxanthin: 6mg
- Lycopene: 0%
- Lutein: 88mg
- Vitamins
- Vitamin A: 4µg
- Thiamin (B1): 0%
- Riboflavin (B2): 83%
- Niacin (B3): 127%
- Vitamin B5: 40%
- Vitamin B6: 77%
- Folate (B9): 22%
- Vitamin B12: 333%
- Choline: 1%
- Vitamin C: 25%
- Vitamin E: 13%
- Vitamin K: 28%
- Arginine: 3g
- Aspartic Acid: 6g
- Glutamate: 9g
- Glycine: 3g
- Proline: 3g
- Serine: 3g
- Tyrosine: 3g
- Alanine: 4g
- Cystine: 0mg
- Amino Acids
- Histidine: 3g
- Isoleucine: 3g
- Leucine: 5g
- Methionine: 3g
- Phenylalanine: 3g
- Threonine: 3g
- Tryptophan: 0mg
- Valine: 3g
- Lysine: 6g
- Betaine: 0mg
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