Herbed Rack of Lamb

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Herbed Rack of Lamb
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
532
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie532 cal.(25 %)
Protein80 g(82 %)
Fat19 g(16 %)
Carbohydrates2 g(1 %)
Sugar added0 g(0 %)
Roughage0.2 g(1 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin K3.3 μg(6 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.4 mg(127 %)
Niacin36.9 mg(308 %)
Vitamin B₆0.5 mg(36 %)
Folate87 μg(29 %)
Pantothenic acid1.9 mg(32 %)
Biotin1 μg(2 %)
Vitamin B₁₂10.4 μg(347 %)
Vitamin C1 mg(1 %)
Potassium1,161 mg(29 %)
Calcium30 mg(3 %)
Magnesium95 mg(32 %)
Iron7.1 mg(47 %)
Iodine8 μg(4 %)
Zinc11.4 mg(143 %)
Saturated fatty acids5.5 g
Uric acid698 mg
Cholesterol242 mg
Complete sugar1 g

Ingredients

for
4
Ingredients
1 Rack of lamb (around 800 grams of meat) (approximately 28 ounces) (cut into 2 pieces)
thyme (1 tsp dried)
rosemary (1 tsp dried)
1 Tbsp Mustard
2 Tbsps olive oil
200 milliliters Red wine
100 milliliters Veal stock
How healthy are the main ingredients?
Mustardolive oilthymerosemary

Preparation steps

1.

French the ribs then coat the meat with mustard and herbs and season with salt and pepper.

2.

Heat the oil in a large roasting pan and sear the meat on all sides. Season with salt and then transfer to a preheated oven (200°C) (approximately 400°F) and roast for 20 minutes. Remove the meat, cover with foil and let rest briefly.

3.

Deglaze the roasting pan with red wine and stock. Bring to a boil and cook until reduced by around 1/2 the original volume. Season with salt and pepper and then strain through a fine-mesh sieve.

4.

Cut the lamb into smaller serving portions and arrange on serving plates with the pan sauce and small potatoes, if desired.