Braised Lamb with Rosemary
Braised Lamb with Rosemary is a hearty, aromatic dish where lamb is slow-cooked in a flavorful liquid, typically featuring rosemary, garlic, and sometimes wine or broth. This method tenderizes the meat, allowing it to absorb the herb's piney, earthy notes. It's a classic preparation found in various forms across Mediterranean and European cuisines.
🍽️ Nutrition at a glance
This dish is high in protein and fat, providing a substantial amount of iron, zinc, and B vitamins, particularly B12. A typical serving contains roughly 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 5 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Iron | 3.5 mg |
| Zinc | 6.0 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 8.5 mg |
| Selenium | 25 mcg |
| Phosphorus | 280 mg |
| Potassium | 420 mg |
| Vitamin B6 | 0.4 mg |
Per 1 cup (240 g) of braised lamb with sauce · estimated, varies by recipe
💡 What's interesting
Rosemary isn't just for flavor; it contains antioxidants and compounds that may aid in digestion and have been traditionally used to complement rich meats. The slow braising process also helps break down connective tissue, making the nutrients in lamb more bioavailable.
