Rack of Lamb

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Rack of Lamb
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
485
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie485 kcal(23 %)
Protein78 g(80 %)
Fat19 g(16 %)
Carbohydrates0 g(0 %)
Sugar added0 g(0 %)
Roughage0.1 g(0 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin K15.3 μg(26 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.4 mg(127 %)
Niacin35.8 mg(298 %)
Vitamin B₆0.5 mg(36 %)
Folate88 μg(29 %)
Pantothenic acid1.8 mg(30 %)
Biotin0 μg(0 %)
Vitamin B₁₂10.1 μg(337 %)
Vitamin C3 mg(3 %)
Potassium1,100 mg(28 %)
Calcium25 mg(3 %)
Magnesium85 mg(28 %)
Iron6.4 mg(43 %)
Iodine3 μg(2 %)
Zinc10.9 mg(136 %)
Saturated fatty acids5.4 g
Uric acid685 mg
Cholesterol236 mg
Complete sugar0 g

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
How healthy are the main ingredients?
Mustardolive oilWatercressthymerosemary

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.