Almond Crusted Rack of Lamb
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1529
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,529 cal. | (73 %) | ||
| Protein | 178 g | (182 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 12.1 g | (40 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 22.8 mg | (190 %) | ||
| Vitamin K | 68.1 μg | (114 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 78.2 mg | (652 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 245 μg | (82 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 20.5 μg | (683 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 2,940 mg | (74 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 350 mg | (117 %) | ||
| Iron | 15.5 mg | (103 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 24.7 mg | (309 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 1,425 mg | |||
| Cholesterol | 527 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
