Almond Crusted Rack of Lamb

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Almond Crusted Rack of Lamb
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1529
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,529 cal.(73 %)
Protein178 g(182 %)
Fat77 g(66 %)
Carbohydrates31 g(21 %)
Sugar added6 g(24 %)
Roughage12.1 g(40 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E22.8 mg(190 %)
Vitamin K68.1 μg(114 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂3 mg(273 %)
Niacin78.2 mg(652 %)
Vitamin B₆1.1 mg(79 %)
Folate245 μg(82 %)
Pantothenic acid4.5 mg(75 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂20.5 μg(683 %)
Vitamin C20 mg(21 %)
Potassium2,940 mg(74 %)
Calcium152 mg(15 %)
Magnesium350 mg(117 %)
Iron15.5 mg(103 %)
Iodine9 μg(5 %)
Zinc24.7 mg(309 %)
Saturated fatty acids14.4 g
Uric acid1,425 mg
Cholesterol527 mg
Complete sugar20 g

Ingredients

for
4
Ingredients
3 Tbsps olive oil
1 small onion (finely chopped)
2 cloves garlic cloves (finely chopped)
½ cup fresh breadcrumbs
1 Tbsp chopped rosemary
1 Tbsp chopped parsley
2 cups chopped almonds
1 egg (beaten)
2 Tbsps honey
2 Rack of lamb (French trimmed)
1 onion (cut into wedges)
2 Pear (cut into wedges)
1 bunch Arugula
1 sprig rosemary (to garnish)
How healthy are the main ingredients?
almondArugulaolive oilhoneygarlic cloverosemary
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Mandoline, 1 Kitchen shears, 1 Aluminum foil, 1 Teaspoon, 1 Brush, 1 Baking sheet

Preparation steps

1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
2.
Heat the oil in a skillet an gently fry the onion until soft. Add the garlic, cook for 2 minutes then stir in the breadcrumbs, rosemary, parsley and chopped almonds.
3.
Season with salt and pepper then mix in the beaten egg.
4.
Smear the honey over the fat of the lamb racks, press the almond mixture onto them and place in a roasting pan.
5.
Rub the onion wedges with a little oil and tuck around the lamb racks. Roast for 15 minutes then add the pear wedges and roast for 10 more minutes.
6.
Serve with with arugula and garnish with the rosemary sprig.