Directions:
- Veal stock can be purchased at specialty stores or can be made by boiling 1 pound of veal bones in 16 cups of water in a large stockpot for two hours.
- Strain and discard the bones.
- Use as needed, the stock can be frozen for later use.
- Preheat the oven to 350 degrees.
- Trim fat from lamb leg.
- Combine oil and mustard and coat lamb with the mixture.
- Sprinkle with 2 tablespoon cumin, 1/2 cup of the mint and salt and pepper.
- Place lamb leg on top of diced veggies in a large roasting pan.
- Bake for 1 1/2 hours, or until slightly pink in the middle.
- Remove lamb from the oven and let sit for 10 minutes before carving.
- Remove veggies from pan and set aside.
- Deglaze the roasting pan with stock.
- Stir in balsamic vinegar, remaining mint, the 1 teaspoon cumin, sugar and red wine.
- Simmer for a few minutes.
- Carve the lamb thinly and serve on top of roasted veggies with a light ladle of sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.57 Kcal (572 kJ) | ||
| Calories from fat | 49.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Sodium | 97.47mg | 4% | |
| Potassium | 335.43mg | 7% | |
| Total Carbs | 11.05g | 4% | |
| Sugars | 4.87g | 19% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 0.96g | 2% | |
| Vitamin C | 12.1mg | 20% | |
| Vitamin A | 2mg | 66% | |
| Iron | 238.4mg | 1324% | |
| Calcium | 113mg | 11% | |
| Amount Per 100 g | |||
| Calories | 96.32 Kcal (403 kJ) | ||
| Calories from fat | 35.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 9% | |
|---|---|---|---|
| Sodium | 68.75mg | 4% | |
| Potassium | 236.58mg | 7% | |
| Total Carbs | 7.79g | 4% | |
| Sugars | 3.43g | 19% | |
| Dietary Fiber | 3.07g | 17% | |
| Protein | 0.67g | 2% | |
| Vitamin C | 8.5mg | 20% | |
| Vitamin A | 1.4mg | 66% | |
| Iron | 168.1mg | 1324% | |
| Calcium | 79.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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