Herb-Crusted Rack of Lamb with Potatoes and Green Beans

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Herb-Crusted Rack of Lamb with Potatoes and Green Beans
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Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
2187
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie2,187 cal.(104 %)
Protein326 g(333 %)
Fat79 g(68 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E8.8 mg(73 %)
Vitamin K49.6 μg(83 %)
Vitamin B₁2.7 mg(270 %)
Vitamin B₂5.8 mg(527 %)
Niacin150 mg(1,250 %)
Vitamin B₆2.7 mg(193 %)
Folate456 μg(152 %)
Pantothenic acid8.9 mg(148 %)
Biotin14.2 μg(32 %)
Vitamin B₁₂41 μg(1,367 %)
Vitamin C54 mg(57 %)
Potassium5,340 mg(134 %)
Calcium177 mg(18 %)
Magnesium409 mg(136 %)
Iron27.6 mg(184 %)
Iodine22 μg(11 %)
Zinc45.5 mg(569 %)
Saturated fatty acids28.2 g
Uric acid2,843 mg
Cholesterol1,070 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
4 Rack of lamb à 350 grams (ready to cook parried)
salt
freshly ground peppers
3 Tbsps vegetable oil
4 slices Toast
1 handful Fresh herbs (Parsley and thyme)
1 egg yolk
1 Tbsp Dijon mustard
50 grams softened butter
600 grams small, cooked potatoes
1 Tbsp freshly chopped rosemary
500 grams green Beans
1 onion
100 grams Smoked bacon
How healthy are the main ingredients?
potatorosemarysaltonion

Preparation steps

1.

Preheat the oven to 100°C (approximately 212°F). 

2.

Rinse the lamb, pat dry and season with salt and pepper. Heat 1 tablespoon oil in a pan and brown the meat all over. Place the lamb on a rack over a baking sheet and roast until pink, about 50 minutes.

3.

Remove the crust from the bread and finely shred the bread. Rinse the herbs, shake dry, pluck and finely chop. In a bowl, mix the breadcrumbs with the egg yolk, mustard and 40g (approximately 1 1/2 ounces) of butter. Season with salt and pepper. Spread the mixture 0.5 cm (approximately 1/8-inch) thick on a sheet of plastic wrap and refrigerate at least 30 minutes.

4.

Rinse and peel the potatoes and cut into wedges. Heat 2 tablespoons oil in a skillet and saute the potatoes over medium-low heat until golden brown and knife-tender, about 10 minutes. During the last 2 minutes, sprinkle with the rosemary and season with salt and pepper.

5.

Rinse and trim the beans and blanch in a pot of boiling salted water until tender, about 8 minutes. Drain under cold water and drain well. Peel the onion and chop finely. Finely dice the bacon and sauté along with the onion in the remaining butter about 2 minutes. Add the beans tossing until hot and season with salt and pepper.

6.

Heat the broiler.

7.

Cut the herb-butter mixture to the size of the rack of lamb, put it on the lamb, pressing to adhere and broil the lamb until golden brown, about 5 minutes.

8.

Serve the lamb with potatoes and beans.

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