Best End of Lamb with Crust

Name: Best End of Lamb with Crust
Total time: 1 h
Yield: 4
Ingredients: 4 Rack of lamb (approx. 400 g each, ready to cook); 2 tablespoons olive oil; 2.5 cups Pearl onion; 2 cloves garlic; 2 sticks Celery (sliced into 2 cm pieces); 1 green Bell pepper (chopped); 1 red pepper (chopped); 2 tablespoons olive oil; 0.5 cup dry white wine; 1 cup white breadcrumbs; 2 teaspoons Herbs (e. g. parsley, thyme, rosemary, freshly chopped); 5 tablespoons melted butter

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr

Ready in

Calories:

1220

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	1,220 kcal	(58 %)
Protein	125.44 g	(128 %)
Fat	64.58 g	(56 %)
Carbohydrates	31.56 g	(21 %)
Sugar added	0 g	(0 %)
Roughage	1.36 g	(5 %)

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more nutritional values

Vitamin A	168.33 mg	(21,041 %)
Vitamin D	0 μg	(0 %)
Vitamin E	1.93 mg	(16 %)
Vitamin B₁	0.94 mg	(94 %)
Vitamin B₂	1.87 mg	(170 %)
Niacin	59.33 mg	(494 %)
Vitamin B₆	2.64 mg	(189 %)
Folate	42.91 μg	(14 %)
Pantothenic acid	3.25 mg	(54 %)
Biotin	0.29 μg	(1 %)
Vitamin B₁₂	6.57 μg	(219 %)
Vitamin C	50.43 mg	(53 %)
Potassium	1,283.46 mg	(32 %)
Calcium	117.23 mg	(12 %)
Magnesium	123.22 mg	(41 %)
Iron	10.45 mg	(70 %)
Iodine	0.59 μg	(0 %)
Zinc	11.13 mg	(139 %)
Saturated fatty acids	27.25 g
Cholesterol	478.15 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 4
Rack of lamb (approx. 400 g each, ready to cook); 2 tablespoons
olive oil

For the vegetables: 2 ½ cups
Pearl onion; 2 cloves
garlic; 2 sticks
Celery (sliced into 2 cm pieces); 1
green Bell pepper (chopped); 1
red pepper (chopped); 2 tablespoons
olive oil; ½ cup
dry white wine

For the crust: 1 cup
white breadcrumbs; 2 teaspoons
Herbs (e. g. parsley, thyme, rosemary, freshly chopped); 5 tablespoons
melted butter

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Preparation steps

Preheat the oven to 120°C (100°C in a fan oven), 250°F, gas 1/2.

Wash the joints and pat dry. Season with salt and ground black pepper. Heat the oil in a roasting tin and fry the meat on all sides. Roast in the oven for 20-25 minutes until pink in the centre.

Heat the oil in a pan and fry the onion, garlic, celery and paprika quickly. Season with salt and ground black pepper. Pour in the wine, cover and simmer gently for approx. 10 minutes.

Turn the oven up to 200°C (180°C in a fan oven), 400°F, gas 6.

Mix the breadcrumbs with the herbs and butter and spread over the meat. Roast for 2-3 minutes until golden brown.

Remove the lamb joints from the oven and serve with the vegetables.