Herb-Crusted Leg of Lamb with Celery Root, White Cabbage and Garlic
- Arborio rice118 g425 kcal
- Celery root3 piece504 kcal
- Fresh bay leaf2 piece2 kcal
- Garlic4 clove30 kcal
- Leg of lamb363 g835 kcal
- Sea salt2 g0 kcal
- Vegetable oil29 ml256 kcal
- White cabbage1 head225 kcal
- White vinegar272 ml49 kcal
- Za'atar8 g30 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Peruvian-inspired comfort food: tender leg of lamb paired with celery root, white cabbage and garlic and arborio rice, finished with fresh bay leaf and a hit of za'atar. 1. Pat the leg of lamb dry and season with sea salt, za'atar. 2. Heat vegetable oil in a heavy pan and grill the leg of lamb until it develops a deep golden crust, about 15 minutes. 3. Add celery root, white cabbage and garlic to the pan and cook until just tender, stirring in fresh bay leaf for fragrance. 4. Cook the arborio rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of white vinegar before serving hot.