Variation On A Classic Dish

Rack of Lamb with Herb Crust

4.333335
Average: 4.3 (3 votes)
(3 votes)
Rack of Lamb with Herb Crust

Rack of Lamb with Herb Crust - Tender meat with delicious herbs.

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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
300
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie300 kcal(14 %)
Protein21 g(21 %)
Fat22 g(19 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.7 mg(6 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin11.1 mg(93 %)
Vitamin B₆0.2 mg(14 %)
Folate29 μg(10 %)
Pantothenic acid0.9 mg(15 %)
Biotin1 μg(2 %)
Vitamin B₁₂2.7 μg(90 %)
Vitamin C3 mg(3 %)
Potassium296 mg(7 %)
Calcium94 mg(9 %)
Magnesium38 mg(13 %)
Iron2.3 mg(15 %)
Iodine5 μg(3 %)
Zinc4 mg(50 %)
Saturated fatty acids9.1 g
Uric acid188 mg
Cholesterol89 mg

Ingredients

for
6
Ingredients
2 Rack of lamb (400 grams or approximately 1 lb, ready to cook)
peppers
parsley
2 sprigs rosemary
4 sprigs thyme
2 stalks Peppermint
1 garlic clove
1 pc Parmesan (30 grams or approximately 1 oz)
2 Tbsps breadcrumbs
1 Tbsp Cultured butter (room temperature)
3 Tbsps medium hot Mustard
1 Tbsp Canola oil
salt
How healthy are the main ingredients?
MustardParmesanthymerosemaryparsleygarlic clove

Preparation steps

1.

Remove the rind from the meat. Scrape the upper end of the bones clean. Rinse the meat under cold water, pat dry, and rub with pepper.

2.

Rinse the herbs, shake dry, remove the leaves and chop finely. Peel the garlic and chop finely.

3.

Grate the parmesan and mix with breadcrumbs, herbs, garlic, butter, and mustard.

4.

Heat oil in a roasting pan. Brown the meat, then season with salt. Place the meat on a roasting rack and bake in a preheated oven at 120°C (100°C for convection, gas mark 1) (approximately 250°F or 225°F for convection) for 30-40 minutes. Remove from the oven.

5.

Spread the herb mixture on the meat and cook for 5 minutes at 220°C (fan 200°C; gas mark 3-4) (approximately 425°F, 400°F for convection). Serve immediately.