Crusted Lamb with Veg

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Crusted Lamb with Veg
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Health Score:
9,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
537
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie537 kcal(26 %)
Protein64.08 g(65 %)
Fat25.28 g(22 %)
Carbohydrates17.42 g(12 %)
Sugar added0 g(0 %)
Roughage7.05 g(24 %)
Vitamin A140.78 mg(17,598 %)
Vitamin D0 μg(0 %)
Vitamin E1.49 mg(12 %)
Vitamin B₁0.46 mg(46 %)
Vitamin B₂1.06 mg(96 %)
Niacin30.69 mg(256 %)
Vitamin B₆1.67 mg(119 %)
Folate74.78 μg(25 %)
Pantothenic acid2.2 mg(37 %)
Biotin0.24 μg(1 %)
Vitamin B₁₂3.22 μg(107 %)
Vitamin C87.25 mg(92 %)
Potassium1,303.71 mg(33 %)
Calcium92.76 mg(9 %)
Magnesium108.41 mg(36 %)
Iron6.84 mg(46 %)
Iodine0.59 μg(0 %)
Zinc6.11 mg(76 %)
Saturated fatty acids9.2 g
Cholesterol219.99 mg

Ingredients

for
4
For the lamb
2 Rack of lamb (each weighing approximately 350 g)
salt
freshly ground peppers
1 bunch thyme
1 bunch parsley
1 teaspoon grated lemon zest
3 sprigs rosemary
1 teaspoon fennel seeds
olive oil
For the vegetables
2 tablespoons olive oil
2 zucchini (diced)
1 Eggplant (diced)
2 red Bell pepper (diced)
1 tablespoon tomato puree
1 clove garlic
cup vegetable stock
To garnish
thyme
How healthy are the main ingredients?
thymeparsleyolive oilrosemarygarlicsalt
Preparation

Kitchen utensils

1 Pot, 1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Plate, 1 Mandoline, 1 Citrus juicer

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Season the lamb with salt and pepper.
3.
Strip the thyme and rosemary leaves from their stalks and chop roughly with the parsley. Add the lemon zest and fennel seeds and mix to a firm paste with olive oil.
4.
Spread the herb mixture on the fat on the racks of lamb. and cook for 15-25 minutes depending on the size of the rack. Remove from the oven, cover with foil and rest for 10 minutes.
5.
Heat the oil and cook the vegetables until starting to soften. Stir in the tomato puree and stock and cook for 3-4 minutes until tender. Season to taste with salt and pepper.
6.
Carve the lamb into cutlets. Place the vegetables onto warmed serving plates and arrange the cutlets on top of the vegetables. Garnish with thyme.