Herb-Crusted Lamb Chops with Wilted Spinach

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Herb-Crusted Lamb Chops with Wilted Spinach

Herb-Crusted Lamb Chops with Wilted Spinach - Tender, juicy and aromatic with an herb crust and nutty pistachios.

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Health Score:
10,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
289
calories
Calories

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Nutritional values

The lamb in this recipe is an excellent source of protein and vitamin B12, which is important for blood formation. Additionally, the pistachios are a great source of a variety of vitamins and minerals including vitamins A, B-6 and C, iron, and magnesium.  

Depending on your preference, you can always substitute the spinach for other vegetables.

1 serving contains
(Percentage of daily recommendation)
Calorie289 kcal(14 %)
Protein31 g(32 %)
Fat17 g(15 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.9 mg(24 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin13.9 mg(116 %)
Vitamin B₆0.4 mg(29 %)
Folate181 μg(60 %)
Pantothenic acid1.1 mg(18 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂3.5 μg(117 %)
Vitamin C51 mg(54 %)
Potassium1,012 mg(25 %)
Calcium144 mg(14 %)
Magnesium104 mg(35 %)
Iron6.6 mg(44 %)
Iodine13 μg(7 %)
Zinc4.8 mg(60 %)
Saturated fatty acids4.9 g
Uric acid286 mg
Cholesterol130 mg
Author of this recipe:

Ingredients

for
6
Ingredients
2
racks of lamb (each 18 oz)
2 tablespoons
3 tablespoons
Fresh herbs i.e. thyme and mint)
1
2 tablespoons
1 tablespoon
2
22 ounces

Preparation steps

1.

For the lamb: Rinse lamb, pat dry and season with salt and pepper.

2.

Heat 1 tablespoon of the oil in a pan set over high heat. Sear the lamb on each side until golden, about 5 minutes. Preheat the oven to 285°F. Place the lamb on a rack in a roasting pan and roast for 15-20 minutes.

3.

For the herb crust: Finely chop the pistachios. Rinse the herbs and chop finely. Separate the egg and discard the white.

4.

Combine the pistachios, herbs, egg yolk, butter, and breadcrumbs. Rub over the top of the lamb rack and cook for another 10 minutes, or until desired doneness is reached.

5.

For the spinach: Peel the garlic and chop it finely. Rinse the spinach and blanch it in a pot of boiling salted water for 1-2 minutes. Squeeze out the excess water.

6.

Heat the remaining oil in a skillet over medium heat. Cook the garlic until soft and fragrant. Stir in the spinach and season with salt. 

7.

For serving: Slice the lamb. Divide the lamb chops and spinach evenly between 6 plates.