Rack of Lamb
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
489
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 489 cal. | (23 %) | ||
| Protein | 78 g | (80 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 36.2 mg | (302 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,107 mg | (28 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 687 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Rack of lamb with long ribs, about 800 grams (divided by butcher into two halves)
- 1 tsp dried thyme
- 1 tsp rosemary
- 1 Tbsp Mustard
- 2 Tbsps olive oil
- 1 bunch Watercress
Preparation steps
1.
Rinse and trim lamb. Coat meat with mustard and rub on herbs. Season with salt and pepper.
2.
Sear meat in a roasting pan in hot oil on all sides. Bake in a preheated oven at 80°C (approximately 175°F) for 60 minutes. Increase temperature to 220°C (approximately 425°F) and cook for an additional 6-8 minutes.
3.
Rinse watercress, trim, remove stems and spin dry.
4.
Cut meat between ribs into servings. Arrange on a serving platter and place watercress in middle. Serve.
