Rack of Lamb with Beet Sauce and Potatoes
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
485
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,186 mg | (30 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams Rack of lamb
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 300 milliliters lamb stock (from a jar)
- 100 grams Frozen pea
- 100 grams Beets
- 1 Tbsp parsley
- 2 Tbsps butter
- 500 grams cooked, small potatoes (from the day before)
Preparation steps
1.
Season the rack of lamb with salt and pepper, and fry in a roasting pan in olive oil briefly all around.
2.
Place the roasting pan in a preheated oven and roast the rack of lamb at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 4 minutes.
3.
Bring the lamb stock to a boil in a pot and let reduce to half.
Blanch the peas in boiling salted water for 3 minutes. Drain the peas, rinse with cold water, and allow to drain.
Fry the potatoes in a pan in hot butter.
4.
For the sauce, grate the beets and add along with the blanched peas into the reduced lamb stock. Heat again, season with salt and pepper, and stir in the parsley.
5.
Cut the roasted rack of lamb diagonally into slices, and serve with sauce and fried potatoes on plates.
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