Grilled Lamb with Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 24.6 mg | (205 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 968 mg | (24 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 468 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 kilogram Rack of lamb (ready to cook, trimmed)
- 2 garlic cloves
- 1 sprig rosemary
- 4 sprigs thyme
- 3 Tbsps olive oil
- 1 shallot
- 1 Tbsp honey
- 250 milliliters Tomato juice
- 100 grams dried Tomatoes
- 1 Tbsp freshly chopped rosemary
- 1 splash lemon juice
- salt
- cayenne pepper
- peppers
Preparation steps
Rinse lamb and pat dry. Peel garlic and cut into slices. Rinse herbs, shake dry and pluck off leaves. Mix herbs with garlic and 2-3 tablespoons of oil. Coat lamb with the mixture and refrigerate, covered, for about 1 hour.
Peel shallot and chop finely. Heat remaining oil in a pan and saute shallot until translucent. Add honey and tomato juice. Bring to a boil. Chop sun-dried tomatoes finely and add to the pan. Simmer for about 15 minutes on low heat. Add rosemary and season with lemon juice, salt and cayenne pepper.
Remove lamb from the marinade and grill on a hot grill for about 15 minutes, turning often. Season with salt and pepper. Remove from the grill and wrap in aluminum foil, let rest for about 5 minutes. Slice and arrange on plates and serve with tomato compote.
