Herbed Rack of Lamb
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
532
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 36.9 mg | (308 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 1,161 mg | (29 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 698 mg | |||
| Cholesterol | 242 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
