Poached Lamb
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
575
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 575 kcal | (27 %) | ||
| Protein | 45.5 g | (46 %) | ||
| Fat | 44.1 g | (38 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 milliliters lamb stock
- salt
- freshly ground pepper
- 2 sprigs rosemary
- 1 bunch parsley
- 1 bunch Chervil
- 10 leaflets mint
- 10 leaflets Basil
- Chives
- 1 hard-boiled egg
- 4 Tbsps olive oil
- 2 Tbsps Lime juice
- sugar
- 700 grams Rack of lamb
- 1 egg white
Preparation steps
1.
Simmer the stock with sprigs of rosemary for 10 minutes. Season well with salt and pepper. Rinse the herbs, pluck off the leaves and finely chop. Set aside 4 tablespoons. Combine the rest of the herbs with chopped hard-boiled egg, oil, lime juice, salt, pepper and a pinch of sugar. Poach the lamb fillet in seasoned stock for 10 minutes (do not boil!). Roll the lamb in the egg white and coat with the remaining herbs. Cut the meat into slices and serve with the herb sauce.
