Rack of Lamb with Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,160 cal. | (55 %) | ||
| Protein | 160 g | (163 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 42.5 μg | (71 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 74.3 mg | (619 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 20.3 μg | (677 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 3,010 mg | (75 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 229 mg | (76 %) | ||
| Iron | 13.9 mg | (93 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 22.8 mg | (285 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 1,411 mg | |||
| Cholesterol | 489 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 2 Rack of lamb (ready to cook, each about 500 grams)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 sprigs rosemary
- 2 garlic cloves
- 1 tsp Cumin
- 1 tsp Coriander
- 1 Tbsp black Sesame seeds
- 2 Tbsps medium hot Mustard
- 100 milliliters dry Red wine
- 100 milliliters lamb stock
- 2 Tbsps Red currant jelly
- 800 grams carrots
- 2 Tbsps butter
- 2 Tbsps honey
- 50 milliliters dry white wine
- Lemon wedge
Preparation steps
Rinse and pat dry lamb, trim and scrape the bones. Season with salt and pepper. Heat olive oil in a pan and brown meat on all sides. Rinse rosemary, shake dry and finely chop leaves. Peel garlic and squeeze through a garlic press. Combine rosemary, garlic, cumin powder, coriander and sesame seeds, grind in a mortar. Mix with mustard and spread lamb with the mixture. Wrap bones with aluminum foil.
Roast in preheated oven, placing a dripping pan underneath, at 120°C (approximately 250°F) for about 35-40 minutes.
Deglaze pan drippings with wine and stock. Bring to a boil and simmer for about 10 minutes on medium heat. Add jelly and season with salt and pepper, mix well.
Remove lamb from the oven and let rest briefly.
Peel carrots and cut into sticks. Heat butter and honey in a pot and caramelize lsightly, add carots and toss well. Season with salt and deglaze pot with a little wine. Simmer, covered, for about 10 minutes.
Arrange lamb and carrots on plates. Garnish with lemon wedges and serve accompanied by sauce.
