Herb Crusted Rack of Lamb with Stuffed Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,147 cal. | (55 %) | ||
| Protein | 159 g | (162 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 72.8 mg | (607 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 20.3 μg | (677 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 2,498 mg | (62 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 185 mg | (62 %) | ||
| Iron | 12.8 mg | (85 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 22.1 mg | (276 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 1,388 mg | |||
| Cholesterol | 506 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 Tbsps freshly chopped rosemary
- 2 Tbsps freshly chopped parsley
- 1 Tbsp Black pepper
- 2 slices day-old white bread (with crusts removed, then grated)
- 3 Tbsps butter
- salt
- 2 Rack of lamb about 500 grams (approximately 1 pound)
- freshly ground peppers
- olive oil
- butter
- 4 Tomatoes
- 1 Red paprika
- 1 shallot
- 1 garlic clove
- 100 milliliters Vegetable broth
- 8 Green paprika
- 1 Tbsp Tomato paste
- 1 tsp sugar
Preparation steps
Preheat the oven to 140°C (approximately 275°F).
Mix the rosemary, parsley, peppercorns and white bread with melted butter. Salt and chill for at least 30 minutes.
Rinse the meat, pat dry, season with salt and pepper to taste and sear in a hot pan with around 2 tablespoons of oil. Remove and place in a greased baking pan. Pat prepared herb bread crust atop the lamb.
Rinse the tomatoes, quarter, remove the seeds, and slice the flesh into cubes. Rinse the peppers, cut in half, remove the seeds and ribs and cube.
Peel and chop the shallot and garlic and sauté in the pan with the lamb. Add the tomato paste, then the tomatoes, red bell pepper and sugar, then deglaze with the vegetable broth. Simmer for about 20 minutes until creamy, then mash and season with salt and pepper to taste.
Rinse the green peppers, cut in half, remove seeds and ribs, and fill each half with the tomato sauce. Place beside the lamb in the baking pan and bake on the middle shelf for about 25–30 minutes in the preheated oven. Remove meat, salt and place below broiler for about 2 minutes until golden brown. Serve together with the stuffed peppers on a preheated serving plate.
