Best End of Lamb with Baby Turnips
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
1196
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,196 cal. | (57 %) | ||
| Protein | 168 g | (171 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.2 g | (57 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 80.4 mg | (670 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 292 μg | (97 %) | ||
| Pantothenic acid | 5.5 mg | (92 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 20.3 μg | (677 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 4,275 mg | (107 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 276 mg | (92 %) | ||
| Iron | 16.2 mg | (108 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 23.5 mg | (294 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 1,506 mg | |||
| Cholesterol | 484 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps duck legs (or goose fat)
- 4 carrots (peeled and cut into chunks)
- 8 baby Turnip (peeled)
- 3.333 cups baby new Potato (washed)
- 6 small Red onions (peeled and cut in half)
- 2 sprigs thyme
- 2 sprigs rosemary
- 3 cloves garlic cloves
- 2 six-bone Rack of lamb
- salt
- peppers
Preparation steps
1.
Preheat oven to 190°C | 375F | gas 5.
2.
Add 2 tbsp of the duck fat to a large roasting pan and heat in the oven for 5 minutes.
3.
Add all of the vegetables, herbs, and garlic to the pan. Season with salt and pepper.
4.
Heat the remaining fat in a sauté pan. Season the racks of lamb with salt and pepper.
5.
Sear the racks for about 4 minutes until golden brown on all sides. Place the racks of lamb on top of the vegetables in the oven and cook for 20 minutes or until cooked.
6.
Stir the vegetables two or three times while cooking.
