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
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
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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
