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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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.
(Percentage of daily recommendation)
| Calorie | 289 kcal | (14 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 181 μg | (60 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,012 mg | (25 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 286 mg | |||
| Cholesterol | 130 mg |
Ingredients
- Ingredients
- 2 Rack of lamb (each 18 oz)
- salt
- peppers
- 2 tablespoons Canola oil
- 3 tablespoons Shelled pistachio
- Fresh herbs i.e. thyme and mint)
- 1 egg
- 2 tablespoons Cultured butter
- 1 tablespoon breadcrumbs
- 2 garlic
- 22 ounces Spinach
Preparation steps
For the lamb: Rinse lamb, pat dry and season with salt and pepper.
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.
For the herb crust: Finely chop the pistachios. Rinse the herbs and chop finely. Separate the egg and discard the white.
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.
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.
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.
For serving: Slice the lamb. Divide the lamb chops and spinach evenly between 6 plates.
