Rack of Lamb Dinner
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,440 cal. | (69 %) | ||
| Protein | 166 g | (169 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 390 μg | (650 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 75.5 mg | (629 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 337 μg | (112 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 20.6 μg | (687 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 3,175 mg | (79 %) | ||
| Calcium | 322 mg | (32 %) | ||
| Magnesium | 265 mg | (88 %) | ||
| Iron | 16.8 mg | (112 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 23.2 mg | (290 %) | ||
| Saturated fatty acids | 32.3 g | |||
| Uric acid | 1,438 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the lamb
- 2 pcs Rack of lamb
- 3 Tbsps olive oil
- 2 Tbsps Mustard
- 1 Tbsp dried rosemary
- 4 shallots
- 100 milliliters Red wine
- 100 milliliters Beef stock
- 1 garlic clove (chopped)
- 1 pinch dried thyme
- salt
- freshly ground peppers
- 3 Tbsps Crème fraiche
- For the polenta
- 1 onion (minced)
- 2 Tbsps butter
- 350 milliliters milk
- 100 grams Polenta
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 4 Tbsps Crème fraiche
- 1 Tbsp Bell pepper
- For the spinach
- 400 grams Spinach
- 2 Tbsps butter
- salt
- freshly ground peppers
- Nutmeg
- 1 garlic clove (chopped)
- 2 Tbsps Crème fraiche
- For the garlic
- 16 garlic cloves
- 1 pinch salt
- 1 Tbsp sugar
- 4 Tbsps Red wine
Preparation steps
For the lamb: Trim fat from lamb. Heat oil in a pan and sear lamb on all sides. Combine mustard and rosemary and spread onto lamb.
Place pan in an oven preheated to 170°C (approximately 350°F) for about 10-12 minutes.
Remove, cover with foil and let rest for 5-10 minutes. Cook shallots in pan drippings, deglaze with red wine and broth. Add spices and bring to a boil. Stir in creme fraiche and season with salt and pepper.
Slice rack of lamb along the bone and drizzle with with pan sauce.
For the polenta: Heat butter in a pan and sauté onions. Add milk and stir in polenta and olive oil. Cook over low heat for about 4-5 minutes.
Spread potenta on a greased baking sheet and chill.
Cut out polenta medallions with a round, 5 cm (approximately 2 inch) cookie cutter.
Stir creme fraiche and Parmesan until smooth. Pour over polenta medallions and bake in an oven preheated to 160°C (approximately 325°F) for 8-10 minutes.
For the spinach: Rinse spinach and boil in salted water. Rinse with cold water, drain and coarsely chop. Heat some butter in a pan and cook spinach with spices.
Remove spinach from heat and stir in creme fraiche. Place spinach in lightly greased coffee cups and bake in an oven preheated to 180°C (approximately 350°F) for 5 minutes. Remove and release from cups.
For the garlic: Peel garlic and blanch in boiling salted water for about 5 minutes. Shock in ice water, and drain well.
Caramelize sugar in a pan, then deglaze with red wine. Add garlic and reduce slightly.
Plate lamb and serve with polenta medallions, spinach and garlic.
