Lamb with Herbs and Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 154.4 μg | (257 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 338 μg | (113 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,157 mg | (29 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 344 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- 500 grams green Asparagus
- salt
- sugar
- ½ organic lemon (zest and juice)
- 60 grams day-old white bread
- 2 handfuls parsley
- 2 handfuls Basil
- 3 sprigs rosemary
- 3 sprigs thyme
- 1 garlic clove
- 80 grams butter
- freshly ground peppers
- 600 grams Rack of lamb (trimmed and ready to cook)
- 2 Tbsps vegetable oil
- 1 tsp Mustard
- 50 grams Walnut
- 1 tsp Red pepper flakes
- coarse Sea salt
Preparation steps
Rinse both types of asparagus. Cut off hard ends and peel white asparagus. Bring 1 teaspoon sugar and lemon juice to a boil in a large pot of salted water. Simmer white asparagus for about 10 minutes. Add green asparagus and cook together for another 8 minutes. Remove from heat, drain and cool.
Process bread in a food processor until broken down into crumbs. Rinse herbs, shake dry and pluck off leaves. Finely chop and place half aside. Peel garlic and saute in 1 tablespoon hot butter. Add herbs and breadcrumbs. Season with salt and pepper and remove from heat.
Preheat oven to 200°C (approximately 400°F).
Rinse meat, pat dry, season with salt and pepper and sear in hot oil on all sides. Place on a baking sheet lined with parchment paper and brush with mustard. Press herb mixture on to coat. Roast for 12 minutes in oven or until done.
Coarsely chop walnuts. Melt remaining butter in a frying pan until foamy. Add asparagus and remaining herbs. Season with lemon zest, pepper flakes and coarse sea salt.
Allow lamb to rest. Then slice and serve with asparagus. Sprinkle with walnuts and serve immediately.
