Protein-Packed Dinner
Pistachio-Crusted Rack of Lamb with Yogurt Sauce
(4 votes)
(4 votes)
Pistachio-Crusted Rack of Lamb with Yogurt Sauce - Inside delicate, crisp on the outside and crisp.
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
300
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 28 ozs Rack of lamb
- 1 Tbsp sunflower oil
- salt
- peppers
- 2 Tbsps honey
- 3 Tbsps chopped Pistachio
- 10 ozs Yogurt (low-fat)
- 1 pinch ground cinnamon
- 1 pinch ground Cumin
- 1 splash Lime juice
Preparation steps
1.
Rinse the lamb under cold water and pat dry.
2.
Preheat the oven to 325°F. Add the lamb and saute over high heat until browned, about 4 minutes. Season with salt and pepper. Roast 15 minutes. Raise the oven heat to 425°F.
3.
Remove the meat from the oven, brush with honey and press the pistachios over the meat. Roast for another 5-10 minutes.
4.
Remove the lamb from the oven, cover with foil and let rest for a few minutes. Meanwhile in a bowl, stir together the yogurt, cinnamon, cumin and lime juice and season with salt and pepper. Divide among 4 plates.
5.
Cut the meat between the ribs into slices and arrange on the yogurt sauce.
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