Best End of Lamb with Sprouts
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
567
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.4 g | (55 %) |
more nutritional values
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 312 μg | (520 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 29.4 mg | (245 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 294 μg | (98 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 230 mg | (242 %) | ||
| Potassium | 2,715 mg | (68 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 629 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 large potatoes (cut into chunks)
- 3 cups baby Brussels sprouts
- 8 Baby carrots
- 8 small onions
- 3 Tbsps olive oil
- salt
- freshly ground Black pepper
- 35 ozs Rack of lamb (trimmed)
- thyme
Preparation steps
1.
Preheat the oven to 170°C (150° fan) 325°F gas 3.
2.
Cook the potatoes, Brussels sprouts, carrots and onion in a pan of boiling salted water for 5 minutes, then drain well.
3.
Toss the vegetables in half the oil and season to taste with salt and pepper.
4.
Season the lamb with salt and pepper.
5.
Heat 1 tablespoon of oil in a roasting tin and quickly brown the lamb on both sides. Wrap each rib bone with a piece of foil to prevent burning.
6.
Add the vegetables and 2-3 sprigs of thyme to the roasting tin and drizzle with the remaining oil. Cook in the oven for 35-45 minutes, until cooked to your liking.
7.
Remove the meat from the tin and leave to stand for 10 minutes.
8.
Increase the oven temperature to 200°C (180° fan) 400°F gas 6 and continue cooking the vegetables for a further 5-10 minutes until caramelized. Garnish with thyme sprigs
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