Best End of Lamb with Potatoes
(0 votes)
(0 votes)
Health Score:
91 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
1003
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,003 cal. | (48 %) | ||
| Protein | 96 g | (98 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 136.7 μg | (228 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 44.3 mg | (369 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 352 μg | (117 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 10.5 μg | (350 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 2,357 mg | (59 %) | ||
| Calcium | 349 mg | (35 %) | ||
| Magnesium | 199 mg | (66 %) | ||
| Iron | 12.3 mg | (82 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 13.6 mg | (170 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 876 mg | |||
| Cholesterol | 338 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Rack of lamb (with long ribs and fat, approx. 1 kg)
- 1 cup white breadcrumbs
- ½ cup Parmesan (grated)
- 1 bunch parsley (finely chopped)
- 1 bunch thyme (finely chopped)
- ½ bunch Peppermint (finely chopped)
- 2 sprigs rosemary (1 sprig finely chopped)
- 3 shallots (finely chopped)
- 0.333 cup soft butter
- 1 egg
- 2 ½ cups Green beans (trimmed)
- ½ bunch dried Savory
- 2 ½ cups waxy potatoes (pre-cooked, sliced)
- 2 Tbsps medium Mustard
- 1 small Zucchini (sliced)
- 1 Leek (diagonally sliced)
- 4 Tbsps vegetable oil
- 1 ⅔ cups frozen peas
Preparation steps
1.
Heat the oven to 150°C (130°C in a fan oven), 300°F, gas 2.
2.
Cut the ends of the ribs off cleanly and season with ground black pepper.
3.
Mix together the breadcrumbs, parmesan, herbs, shallots, half the butter and the egg.
4.
Blanche the beans and the savoury in boiling salted water for 5-7 minutes. Drain and quench in ice cold water.
5.
Sear the meat in hot oil in a roasting tin, season with salt, and roast for 30-35 minutes.
6.
Season the potatoes with salt and ground black pepper and fry in 2 tbsp hot oil with the remaining rosemary sprig for around 10 minutes until golden brown.
7.
Remove the meat from the oven, brush with mustard and spread the herb mixture on top. Roast for a further 5 minutes at 220°C (200°C in a fan oven), 425°F, gas 7. Then cover with tin foil and leave to rest.
8.
Fry the courgette and the leek in the remaining butter, add the peas and beans and season with salt and ground black pepper. Serve the meat, vegetables and potatoes on a preheated platter.
