Lamb Chops with Rosemary

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Lamb Chops with Rosemary
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
704
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie704 cal.(34 %)
Protein51 g(52 %)
Fat31 g(27 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E8 mg(67 %)
Vitamin K36.4 μg(61 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.8 mg(73 %)
Niacin22.3 mg(186 %)
Vitamin B₆0.6 mg(43 %)
Folate124 μg(41 %)
Pantothenic acid1.7 mg(28 %)
Biotin4.7 μg(10 %)
Vitamin B₁₂5.4 μg(180 %)
Vitamin C16 mg(17 %)
Potassium1,304 mg(33 %)
Calcium105 mg(11 %)
Magnesium113 mg(38 %)
Iron6.2 mg(41 %)
Iodine16 μg(8 %)
Zinc7.4 mg(93 %)
Saturated fatty acids12.5 g
Uric acid456 mg
Cholesterol134 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
800 grams Rack of lamb
salt
freshly ground peppers
2 Tbsps vegetable oil
Fat (for the baking pan)
1 bunch Soup vegetables
2 garlic cloves
1 tsp Tomato paste
250 milliliters dry Red wine
350 milliliters lamb stock
1 sprig rosemary
2 sprigs thyme
2 bay leaves
200 grams Couscous (instant)
400 milliliters hot Vegetable broth
½ gram Saffron
1 Tbsp Pastry flour
1 Tbsp butter
fresh Fresh herbs for garnish (z. B. rosemary, thyme, sage, parsley)
How healthy are the main ingredients?
Tomato pastethymerosemarysaltgarlic clove

Preparation steps

1.

Preheat the oven to 100°C (approximately 215°F). Rinse the lamb and pat dry. Season strongly with salt and pepper, then sear all over  in a hot pan. Remove and place on a greased baking sheet. Roast to your desired doneness in the oven, 40-50 minutes. Coarsely chop the vegetables and garlic, then add to the pan used to sear the lamb. Sauté briefly, then add the tomato paste. Cook until colored slightly, then add half of the red wine.

2.

Reduce until the liquid has almost evaporated, then add the rest of the wine, the lamb stock, herbs, and spices. Season to taste with salt and pepper then simmer over medium heat for 30 minutes. Add the couscous to a boil, pour the hot vegetable broth over it, and let soak for 20 minutes. Fluff with a fork and mix in the saffron. Season to taste with salt and pepper, and keep warm.

3.

Strain the sauce into a new pot. If you'd like a thickened sauce, mix the butter with equal parts flour to make a beurre manie. Bring the sauce to a boil, and stir in the beurre manie. Whisk until the sauce has thickened. Adjust the seasoning if necessary.

4.

Remove the lamb from the oven, let it rest briefly and divide it into individual chops. Serve with the saffron couscous, and if you'd like beans or sautéed vegetables. Drizzle with the sauce, and garnish with fresh herbs.