Gourmet Lamb Loin with Veggies

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Gourmet Lamb Loin with Veggies
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
1047
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,047 kcal(50 %)
Protein18.22 g(19 %)
Fat70.85 g(61 %)
Carbohydrates83.71 g(56 %)
Sugar added0 g(0 %)
Roughage8.82 g(29 %)
Vitamin A194.14 mg(24,268 %)
Vitamin D0.31 μg(2 %)
Vitamin E1.08 mg(9 %)
Vitamin B₁0.82 mg(82 %)
Vitamin B₂0.77 mg(70 %)
Niacin11.67 mg(97 %)
Vitamin B₆0.69 mg(49 %)
Folate157.51 μg(53 %)
Pantothenic acid2.05 mg(34 %)
Biotin2.06 μg(5 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C47.32 mg(50 %)
Potassium1,702.46 mg(43 %)
Calcium323.6 mg(32 %)
Magnesium100.04 mg(33 %)
Iron5.5 mg(37 %)
Iodine3 μg(2 %)
Zinc2.53 mg(32 %)
Saturated fatty acids29.18 g
Cholesterol97.48 mg
Author of this recipe:

Ingredients

for
4
For the lamb
4 tablespoons
4-rib Rack of lamb (French trimmed, fat scored several times)
2 tablespoons
2 cups
fresh, white breadcrumbs
3
Garlic cloves (crushed to a paste)
freshly ground peppers
For the vegetables
4 tablespoons
2
zucchini (diced)
1
Eggplant (diced)
1
onion (chopped)
3 cups
Mushrooms (roughly chopped)
1
1
For the mashed potatoes
3.333 cups
¼ cup
¼ cup
cream (48% fat)
freshly ground peppers
For the sauce
¾ cup
1 cup
2 tablespoons
To garnish
How healthy are the main ingredients?
olive oilsaltzucchiniEggplantonionMushroom

Preparation steps

1.
Preheat the oven to 180°C (160° fan) 350°F gas 4.
2.
Heat 2 tablespoons oil in a large frying pan over a high heat. Add the rack of lamb, skin-side down, and fry for 3-4 minutes, or until the meat is browned all over and the fat is golden-brown.
3.
Remove the lamb from the pan and brush all over with mustard.
4.
Mix together the breadcrumbs, and remaining oil in a bowl until well combined. Season to taste, with salt and pepper.
5.
Press the mixture onto the rack of lamb to cover the browned fat. Place in a roasting tin and roast for 20-25 minutes, or until the meat is cooked to your liking. Set aside to rest for 5-10 minutes.
6.
For the vegetables: heat the olive oil in a large frying pan. Add the vegetables and herbs and cook until just tender. Place in an ovenproof dish and cover with foil. Keep warm. Discard the herbs before serving.
7.
For the mashed potatoes: peel the potatoes and cut in half. Place in a large pan of water over a high heat. Add a pinch of salt and bring to a boil. Cover and cook until tender.
8.
Drain in a colander and leave in the colander for 3-4 minutes, until the steam has evaporated.
9.
Place the potatoes in a large bowl and mash with a potato masher until smooth. Add the butter and cream and mash until incorporated. Season to taste with salt and pepper.
10.
Carve the lamb rack into eight cutlets and serve with the vegetables and mashed potatoes.
11.
For the sauce: mix together all the ingredients in a pan. heat gently until piping hot and serve with the lamb. Garnish with rosemary.
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