Herb-Crusted Rack of Lamb with Potatoes and Green Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,187 cal. | (104 %) | ||
| Protein | 326 g | (333 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 49.6 μg | (83 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 5.8 mg | (527 %) | ||
| Niacin | 150 mg | (1,250 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 456 μg | (152 %) | ||
| Pantothenic acid | 8.9 mg | (148 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 41 μg | (1,367 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 5,340 mg | (134 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 409 mg | (136 %) | ||
| Iron | 27.6 mg | (184 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 45.5 mg | (569 %) | ||
| Saturated fatty acids | 28.2 g | |||
| Uric acid | 2,843 mg | |||
| Cholesterol | 1,070 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 100°C (approximately 212°F).
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.
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.
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.
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.
Heat the broiler.
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.
Serve the lamb with potatoes and beans.
