Herby Crusted Chop Roast

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Herby Crusted Chop Roast
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
436
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie436 kcal(21 %)
Protein60.95 g(62 %)
Fat20.09 g(17 %)
Carbohydrates1.89 g(1 %)
Sugar added0 g(0 %)
Roughage1.1 g(4 %)
Vitamin A81.07 mg(10,134 %)
Vitamin D0 μg(0 %)
Vitamin E0.67 mg(6 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.88 mg(80 %)
Niacin28.33 mg(236 %)
Vitamin B₆1.24 mg(89 %)
Folate11.61 μg(4 %)
Pantothenic acid1.51 mg(25 %)
Vitamin B₁₂3.22 μg(107 %)
Vitamin C12.54 mg(13 %)
Potassium574.86 mg(14 %)
Calcium34.3 mg(3 %)
Magnesium56.51 mg(19 %)
Iron5.44 mg(36 %)
Zinc5.4 mg(68 %)
Saturated fatty acids8.65 g
Cholesterol219.99 mg

Ingredients

for
4
Ingredients
2 Rack of lamb (French trimmed)
For the crust
1 bunch parsley (finely chopped)
3 sprigs thyme (leaves stripped)
2 tablespoons Pine nuts
1 clove garlic (chopped)
1 tablespoon Dijon mustard
olive oil
How healthy are the main ingredients?
Pine nutsparsleythymegarlicolive oil

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4.
2.
Whiz the herbs, pine nuts and garlic in a food processor to a nubbly paste.
3.
Spread the fat of the lamb with mustard, then press on the crust, season with salt and pepper and drizzle over a little oil.
4.
Roast in the oven for 12 minutes for pink lamb. Rest for 5 minutes before carving.