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Best End of Lamb with Crust
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
2216
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,216 cal. | (106 %) | ||
| Protein | 318 g | (324 %) | ||
| Fat | 82 g | (71 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 19.6 μg | (33 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 5.7 mg | (518 %) | ||
| Niacin | 145.4 mg | (1,212 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 404 μg | (135 %) | ||
| Pantothenic acid | 7.8 mg | (130 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 40.5 μg | (1,350 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 4,952 mg | (124 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 363 mg | (121 %) | ||
| Iron | 26.3 mg | (175 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 45.4 mg | (568 %) | ||
| Saturated fatty acids | 30.5 g | |||
| Uric acid | 2,791 mg | |||
| Cholesterol | 987 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Rack of lamb (approx. 400 g each, ready to cook)
- 2 Tbsps olive oil
- For the vegetables
- 2 ½ cups Pearl onion
- 2 cloves garlic cloves
- 2 sticks Celery (sliced into 2 cm pieces)
- 1 green Bell pepper (chopped)
- 1 red pepper (chopped)
- 2 Tbsps olive oil
- ½ cup dry white wine
- For the crust
- 1 cup white breadcrumbs
- 2 tsps Fresh herbs (e. g. parsley, thyme, rosemary, freshly chopped)
- 5 Tbsps melted butter
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Preparation steps
1.
Preheat the oven to 120°C (100°C in a fan oven), 250°F, gas 1/2.
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.
3.
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.
4.
Turn the oven up to 200°C (180°C in a fan oven), 400°F, gas 6.
5.
Mix the breadcrumbs with the herbs and butter and spread over the meat. Roast for 2-3 minutes until golden brown.
6.
Remove the lamb joints from the oven and serve with the vegetables.
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