Rack of Lamb, Spinach and Mashed Potatoes
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
991
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 991 cal. | (47 %) | ||
| Protein | 86 g | (88 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 47.6 μg | (79 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 40.8 mg | (340 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 2,016 mg | (50 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 12.4 mg | (155 %) | ||
| Saturated fatty acids | 24.6 g | |||
| Uric acid | 728 mg | |||
| Cholesterol | 391 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the lamb
- 1 Rack of lamb approx. 800 g (1 3/4 lb)
- 2 Tbsps vegetable oil
- ¼ cup butter
- 2 Tbsps white breadcrumbs
- 2 Tbsps coarse Mustard
- 1 egg yolk
- 2 Tbsps fresh Fresh herbs (e. g. tarragon, rosemary, thyme, chopped)
- ⅔ cup dry white wine
- 1 cup lamb stock
- 2 Tbsps butter
- 21 ozs Spinach
- 2 garlic cloves (finely chopped)
Preparation
Kitchen utensils
1 Sieve, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Peeler, 1 Bowl, 1 Teaspoon, 1 Brush, 1 Tablespoon, 1 tiefe Skillet oder Wok, 1 Wooden spoon, 1 Slotted spoon, 1 Paper towel
Preparation steps
1.
To make the mashed potatoes, cook the potatoes in salt water for approx. 30 minutes.
2.
Heat the oven to 140°C (120°C in a fan oven), 275°F, gas 2.
3.
Season the meat with salt and ground black pepper and fry in hot oil on all sides. Place on an oven rack (with a tray underneath to catch the fat) and roast for 25-30 minutes.
4.
Mix together the butter, breadcrumbs, mustard and egg yolk and stir in the herbs. Season with salt and ground black pepper and chill in the fridge until about 10 minutes before the cooking time is up. Then spread the mixture over the meat.
5.
Quench the meat juices with the white wine and lamb stock and reduce to about half. Stir in 1 tbsp cold butter and season with salt and ground black pepper.
6.
Drain the potatoes and pass them through a potato ricer and leave to cool.
7.
Heat the milk, cream and 25 g butter in a pot and gradually stir into the potatoes. Season with salt and nutmeg.
8.
Blanche the spinach in salt water. Quench, wring out and chop. Fry the garlic in the remaining butter. Add the spinach and season with salt. Arrange on plates with the potatoes and the sauce. Cut the lamb rack into individual chops, place them on top and serve.
