Lamb Chops with Blackberry Sauce and Saffron Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,243 cal. | (59 %) | ||
| Protein | 161 g | (164 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 73.7 mg | (614 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 20.3 μg | (677 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 2,401 mg | (60 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 206 mg | (69 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 22.7 mg | (284 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 1,422 mg | |||
| Cholesterol | 495 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 5 Tbsps Lime juice
- 2 tsps Mustard
- 2 medium sized Rack of lamb (à 600 g)
- salt
- peppers
- 1 tsp Mustard seed
- 40 grams butter
- 1 sm can Saffron
- 200 grams Long grain rice
- 400 milliliters Vegetable broth
- 1 onion
- 150 grams Blackberry
- 200 milliliters Red wine
- parsley (coarsely chopped; for Decoration)
Preparation steps
Peel and finely chop the garlic. In a bowl, combine half the garlic, the oil, 3 tablespoons lime juice and the mustard. Rub the lamb with the oil mixture and let sit for at least 10 minutes or refrigerate up to overnight.
For the lamb: Preheat the oven to 220°C (approximately 430°F). Season the lamb with salt and pepper and place on a rack set on a baking sheet and bake about 20 minutes. Remove from the oven, tent with aluminum foil and let stand 10 minutes.
For the saffron rice: Heat 10 grams (approximately 2 teaspoons) butter in a pan and add the remaining chopped garlic and mustard seeds and cook until the garlic is tender. Add the saffron and rice, stir to coat. Add 2 tablespoons lime juice, the broth, salt and pepper. Place a sheet of paper towel over the pot, put the lid on and cook over very low heat until the rice is still firm to the bite, about 15 minutes. Stir in 1 tablespoon butter.
For the blackberry sauce: Heat 1 tablespoon butter in a small saucepan. Peel and finely chop the onion and sauté until translucent. Set aside a few blackberries for garnihs and add the remaining berries to the pan. Add the red wine or substitute 2 tablespoons blackberry jam and gently heeat. Add any accumulated meat juices to the pan, transfer to a blender and puree. Push the blackberry sauce through a fine-meshed sieve, leaving the seeds behind, return to the pot and boil again. Season with salt and pepper and stir in cold butter, swirling the pan until the sauce is thick and creamy.
Cut the lamb between the bones into slices. Serve with saffron rice and blackberry sauce. Garnish with a little roughly chopped parsley and blackberries.
