Best End of Lamb with Crust

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Best End of Lamb with Crust
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
1220
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,220 kcal(58 %)
Protein125.44 g(128 %)
Fat64.58 g(56 %)
Carbohydrates31.56 g(21 %)
Sugar added0 g(0 %)
Roughage1.36 g(5 %)
Vitamin A168.33 mg(21,041 %)
Vitamin D0 μg(0 %)
Vitamin E1.93 mg(16 %)
Vitamin B₁0.94 mg(94 %)
Vitamin B₂1.87 mg(170 %)
Niacin59.33 mg(494 %)
Vitamin B₆2.64 mg(189 %)
Folate42.91 μg(14 %)
Pantothenic acid3.25 mg(54 %)
Biotin0.29 μg(1 %)
Vitamin B₁₂6.57 μg(219 %)
Vitamin C50.43 mg(53 %)
Potassium1,283.46 mg(32 %)
Calcium117.23 mg(12 %)
Magnesium123.22 mg(41 %)
Iron10.45 mg(70 %)
Iodine0.59 μg(0 %)
Zinc11.13 mg(139 %)
Saturated fatty acids27.25 g
Cholesterol478.15 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
Rack of lamb (approx. 400 g each, ready to cook)
2 tablespoons
For the vegetables
2 ½ cups
2 cloves
2 sticks
Celery (sliced into 2 cm pieces)
1
green Bell pepper (chopped)
1
red pepper (chopped)
2 tablespoons
½ cup
For the crust
1 cup
2 teaspoons
Herbs (e. g. parsley, thyme, rosemary, freshly chopped)
5 tablespoons
melted butter

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.