Lamb Ribs, Herb Butter and Rosemary Potatoes
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
916
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 916 cal. | (44 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 52 mg | (433 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 13.5 μg | (450 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 2,398 mg | (60 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 10.4 mg | (69 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 15.6 mg | (195 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 953 mg | |||
| Cholesterol | 337 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 Rack of lamb approx. 800 g (1 3/4 lb) each
- 5 Tbsps vegetable oil
- 53 ozs small, waxy potatoes (peeled and halved)
- 4 Tbsps butter
- 8 sprigs fresh rosemary (some saved for the garnish)
- 4 sprigs fresh oregano (some saved for the garnish)
Preparation steps
1.
Heat the oven to 160°C (180°C in a fan oven) 300°F, gas 2.
2.
Shave the top part of each bone with a sharp knife, otherwise they could burn. Rub the meat with ground black pepper.
3.
Fry the ribs in hot oil in roasting dish and season with salt. Place the potatoes around the edge and place in the middle of the oven. Roast for 20-25 minutes.
4.
Then turn the oven up to 200°C (220°C in a fan oven), 400°F, gas 6. Melt the butter and brush the meat with it. Generously add the choped herbs and ground black pepper and roast for a further 10 minutes.
5.
Cover the meat with tin foil and leave to rest. Then cut between the ribs into slices. Add salt to the potatoes and server garnished with fresh rosemary.
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