Rack of Lamb with Herb Crust
Rack of Lamb with Herb Crust - Tender meat with delicious herbs.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 296 mg | (7 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 89 mg |
Ingredients
- 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
Preparation steps
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.
Rinse the herbs, shake dry, remove the leaves and chop finely. Peel the garlic and chop finely.
Grate the parmesan and mix with breadcrumbs, herbs, garlic, butter, and mustard.
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.
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.
