Rack of Lamb in Herb Coating with Vegetables
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 80.2 μg | (134 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 970 mg | (24 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 Rack of lamb (with rind; about 1 kg)
- peppers
- 2 Tbsps Canola oil
- salt
- 500 grams waxy potatoes
- 3 shallots
- 1 bunch parsley
- 1 bunch thyme
- ½ bunch mint
- 2 sprigs rosemary
- 1 pc Parmesan (about 30 grams)
- 50 grams breadcrumbs
- 25 grams Cultured butter (at room temperature)
- 1 egg
- 250 grams green Beans
- ½ bunch Savory
- 1 small Zucchini
- 1 stalk Leeks
- 2 Tbsps medium hot Mustard
- 250 grams Peas (frozen)
Preparation steps
Rinse the rack of lamb, pat dry, scrape the ribs and rub the meat with pepper.
Heat 1 tablespoon canola oil in a roasting pan. Fry the rack of lamb on all sides. Season with salt and bake in a preheated oven at 150°C (fan 130°C, gas mark 1-2) (approximately 300°F) for 30-35 minutes.
Rinse the potatoes and cook for about 30 minutes in boiling salted water.
Peel the shallots and chop very finely. Rinse the herbs, shake dry and chop all with 1 sprig of rosemary.
Mix the chopped herbs with bread crumbs, grated Parmesan cheese, shallots, butter and egg.
Rinse, trim and cook the green beans with savory in boiling salted water for 5-7 minutes. Drain and rinse.
Rinse the zucchini and cut into slices. Rinse, trim and cut the leek diagonally into strips.
Drain the potatoes, peel and cut into wedges. Season with salt and pepper.
Heat 1 teaspoon canola oil in a nonstick skillet. Saute the potatoes with remaining rosemary and roast for about 10 minutes, turning occasionally.
Take the rack of lamb out of the oven, brush with mustard, spread the herb and cheese mixture on top and bake at 220°C (fan 200°C, gas mark 3-4) (approximately 428°F) for another 5 minutes. Then take out of the oven, cover with foil and let rest.
Heat the remaining canola oil in a pan and saute the zucchini and leek over medium heat for about 3 minutes. Add in the peas and green beans and saute for 2-3 minutes. Season with salt and pepper.
Place the baked rack of lamb with the sauteed vegetables and the potatoes on a preheated plate and serve.