Rack of Lamb with Artichoke
Nutritional values
(Percentage of daily recommendation)
| Calorie | 206 cal. | (10 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 488 mg | (12 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
Rinse tarragon, shake dry and pluck off leaves. Chop.
Peel garlic and chop finely. Rinse lemon thoroughly and cut into 8 wedges.
Squeeze 1-2 wedges and combine lemon juice with half of tarragon, mustard, garlic and season with salt and pepper. Coat lamb with the marinade and refrigerate for about 1-2 hours.
Drain artichokes well and combine with remaining tarragon, lemon wedges, olives and capers. Heat butter in a pan and saute artichokes with sugar for at least 30 minutes. Remove meat from refrigerator and season with salt and pepper. Place into a small roasting pan and cover. Cook on preheated grill for about 15-20 minutes.
Place, wrapped in aluminum foil, into a warmed oven at 80°C (approximately 175°F) for about 10 minutes. Cut into slices and arrange together with artichokes on plates. Garnish with tarragon and serve.
