Lamb Loin with Garlic
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
998
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 998 cal. | (48 %) | ||
| Protein | 157 g | (160 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 72.1 mg | (601 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 20.3 μg | (677 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 2,331 mg | (58 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 176 mg | (59 %) | ||
| Iron | 12.7 mg | (85 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 22 mg | (275 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 1,376 mg | |||
| Cholesterol | 473 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 2 6-rib Rack of lamb (French trimmed)
- 6 cloves garlic cloves (unpeeled)
- 6 Baby onions (peeled and halved)
- 4 sprigs thyme
Preparation
Kitchen utensils
1 Freezer bag, 1 Rolling pin, 1 Cutting board, 1 Large knife, 1 große Bowl, 1 Fine grater, 1 Small knife, 1 Citrus juicer, 1 Tablespoon, 1 Hand mixer, 2 flache Plates, 1 Kitchen scale, 45 praline molds
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF, gas 6.
2.
Place the oil in a shallow baking tin and heat on the hob until smoking. Brown the lamb racks in the oil then add the garlic and onions, coat with the oil and cook for five minutes or until lightly browned.
3.
Scatter over the thyme sprigs then transfer the baking tin to the oven. Roast for 12-15 minutes then remove from the oven, cover with foil and let rest for 10 minutes before serving.
