Rack of Lamb with Beets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,175 cal. | (104 %) | ||
| Protein | 319 g | (326 %) | ||
| Fat | 82 g | (71 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 5.7 mg | (518 %) | ||
| Niacin | 145.3 mg | (1,211 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 488 μg | (163 %) | ||
| Pantothenic acid | 7.8 mg | (130 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 40.5 μg | (1,350 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 5,097 mg | (127 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 378 mg | (126 %) | ||
| Iron | 26.6 mg | (177 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 44.5 mg | (556 %) | ||
| Saturated fatty acids | 27.9 g | |||
| Uric acid | 2,772 mg | |||
| Cholesterol | 957 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 4 Rack of lamb (each about 400 grams, frenched)
- 600 grams Beets
- 2 Tbsps Red wine vinegar
- 1 generous pinch ground Caraway
- 8 slices Bacon
- 4 slices white bread
- olive oil (for cooking)
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 garlic cloves (squeezed)
- salt
- freshly ground peppers
- garnish
- thyme (2 sprigs)
- rosemary (2 sprigs)
- 8 Cherry tomatoes
Preparation steps
Rinse lamb and pat dry, season with salt and pepper. Heat 4 tablespoons of olive oil with rosemary, garlic and thyme in a pan and brown racks of lamb on all sides. Arrange together with herbs in a baking pan and roast in preheated oven at 120°C (approximately 250°F) for about 20 minutes.
Steam beets for about 30 minutes. Peel and grate finely, combine with vinegar, 2 tablespoons of oil and cumin powder. Season with salt and pepper and let rest, covered.
Cut out about 10 cm circles out of bread circles (approximately 4 inches). Heat olive oil in a pan and cook until golden brown on both sides. Drain on paper towels. Cook bacon in a nonstick pan until crispy. Arrange two bacon slices on each bread circle and cut off any excess bacon. Top with beets and lamb.
Garnish with herbs and tomatoes and serve.
