Roasted Lamb with Root Vegetables
Roasted Lamb with Root Vegetables is a hearty, rustic dish featuring tender cuts of lamb slow-roasted alongside chunky root vegetables like potatoes, carrots, onions, and sometimes parsnips or turnips. The dish is seasoned with herbs such as rosemary and thyme, allowing the flavors to meld and caramelize during cooking. It is a staple comfort food found in various forms across Mediterranean, Middle Eastern, and British cuisines.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate amount of carbohydrates coming from the root vegetables. It provides a good source of iron, zinc, and B vitamins from the lamb, along with fiber, potassium, and vitamin A from the vegetables. A typical serving ranges from approximately 450 to 600 calories.
Nutrition breakdown
| Calories | 520 kcal |
| Protein | 35 g |
| Carbs | 25 g |
| Fat | 32 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 450 mg |
| Iron | 3.5 mg |
| Zinc | 6 mg |
| Vitamin B12 | 2.8 mcg |
| Potassium | 650 mg |
| Vitamin A | 450 mcg |
| Vitamin C | 15 mg |
| Selenium | 25 mcg |
| Phosphorus | 300 mg |
Per 1 serving (about 300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish represents a classic 'one-pot' or tray-bake meal, symbolizing home cooking and communal dining in many traditions. Nutritionally, the combination of animal and plant foods creates a complete amino acid profile, and the fat from the lamb helps with the absorption of fat-soluble vitamins from the vegetables.
