Herb Crusted Lamb with Rosemary Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,598 cal. | (76 %) | ||
| Protein | 163 g | (166 %) | ||
| Fat | 81 g | (70 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 38.6 μg | (64 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 76.5 mg | (638 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 20.3 μg | (677 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 3,201 mg | (80 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 232 mg | (77 %) | ||
| Iron | 15.3 mg | (102 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 23.1 mg | (289 %) | ||
| Saturated fatty acids | 27.1 g | |||
| Uric acid | 1,416 mg | |||
| Cholesterol | 526 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the Lamb
- 80 grams soft butter
- 2 Tbsps freshly chopped rosemary
- 2 Tbsps freshly chopped thyme
- 2 Tbsps freshly chopped parsley
- 1 tsp lemon zest
- 2 slices dry white bread (without crust and coarsely grated)
- salt
- freshly ground peppers
- 1 garlic clove
- 2 Rack of lamb (ready for cooking, á ca 500 g)
- freshly ground peppers
- 2 Tbsps olive oil
- butter (for the pan)
- For the potatoes
- 1 kilogram small, waxy potatoes
- 1 garlic clove
- 4 sprigs rosemary
- coarse Sea salt
- ⅛ l olive oil
Preparation steps
For the lamb, beat butter in a bowl until fluffy. Add rosemary, thyme, parsley, lemon zest and breadcrumbs, stir and season with salt and pepper. Peel garlic and squeeze through a press into the bowl. Mix, form butter mixture into a log, wrap in plastic wrap and let rest in teh refrigerator for at least 40 minutes.
Preheat the oven to 200°C (approximately 400°F).
For the potatoes, scrub potatoes, leave small potatoes whole and cut larger potatoes in half. Rinse rosemary, shake dry and pluck needles from stems. Cut garlic bulb in half crosswise. Mix potatoes in a bowl with rosemary, garlic, 1 tablespoon salt and olive oil. Spread potatoes on a baking sheet and bake in the preheated oven for about 35 minutes, turning occasionally. Then remove from the oven and set aside.
Reduce the oven temperature to 80°C (approximately 150°F).
Rinse lamb, pat dry, trim and season with salt and pepper. Heat 2 tablespoons oil in a pan and sear lamb on all sides until browned. Remove lamb from pan and place in a buttered pan. Bake in the preheated oven for about 30 minutes. Add potatoes to the pan and cook for 10 more minutes in the oven. Remove the lamb from the oven and top with sliced herb butter mixture. Then cook under the preheated oven broiler, watching carefully, for 5 minutes until golden brown.
Slice lamb and serve on a plate with rosemary potatoes. Serve with a fresh spring salad if desired.
