Crusted Lamb with Veg
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
1059
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,059 cal. | (50 %) | ||
| Protein | 161 g | (164 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 59.8 μg | (100 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 74.3 mg | (619 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 274 μg | (91 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 20.3 μg | (677 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 2,832 mg | (71 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 217 mg | (72 %) | ||
| Iron | 15.6 mg | (104 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 22.4 mg | (280 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 1,432 mg | |||
| Cholesterol | 473 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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 tsp grated lemon zest
- 3 sprigs rosemary
- 1 tsp fennel seeds
- olive oil
- For the vegetables
- 2 Tbsps olive oil
- 2 Zucchini (diced)
- 1 Eggplant (diced)
- 2 red Bell pepper (diced)
- 1 Tbsp tomato puree
- 1 clove garlic cloves
- ⅔ cup vegetable stock
- To garnish
- thyme
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.
