Mustard Encrusted Rack of Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,300 cal. | (62 %) | ||
| Protein | 164 g | (167 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 166 μg | (277 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 76.1 mg | (634 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 255 μg | (85 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 20.4 μg | (680 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 2,967 mg | (74 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 242 mg | (81 %) | ||
| Iron | 15.6 mg | (104 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 23.2 mg | (290 %) | ||
| Saturated fatty acids | 21.8 g | |||
| Uric acid | 1,420 mg | |||
| Cholesterol | 515 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the lamb
- 2 Rack of lamb (with long ribs, ready for cooking, about 400 g)
- peppers (freshly ground)
- ½ bunch parsley
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 sprigs Peppermint
- 1 garlic clove
- 2 Tbsps breadcrumbs
- 30 grams freshly grated Parmesan
- 2 Tbsps softened butter
- 3 Tbsps medium hot Mustard
- 2 Tbsps vegetable oil
- salt
- also
- 500 grams waxy potatoes
- 2 Tbsps clarified butter
- For the vinaigrette
- 2 Tbsps White vinegar
- ½ tsp coarse-grained Mustard
- 4 Tbsps olive oil
Preparation steps
Preheat the oven to 140°C (approximately 285°F).
Remove the membrane and french the tips of the bones until clean. Rinse the meat, pat dry, and rub with pepper. Rinse the herbs, dry, remove the leaves, and finely chop. Peel the garlic and finely chop. Mix the breadcrumbs with the parmesan, herbs, garlic, butter, and mustard.
Brown the lamb a roasting pan with oil. Season with salt, and cook for 30-40 minutes in the oven. Remove from the oven and add to a square cooking grid. Adjust the oven temperature to 220°C (approximately 430°F). Spread the herb mixture onto the rack, and cook until golden brown, another 5 minutes.
Peel, rinse, and dice the potatoes into 1 cm (approximately 1/2 inch) pieces. Heat the clarified butter in a pan, and cook the potatoes until golden brown, stirring occasionally. Season with salt and pepper.
Rinse, trim, and dry the spinach. Rinse, trim, and thinly slice the radishes.
For the vinaigrette, mix the mustard, salt, pepper, and oil.
Remove the lamb from the oven, and let rest. Cut into chops and serve with the potatoes. Dress the salad with the vinaigrette, and serve with the lamb and potatoes.
