Rack of Lamb with Herb Crust
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
607
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 37.1 mg | (309 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1,142 mg | (29 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 694 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Rack of lamb (with long ribs, 800-900 grams, divided by the butcher into two halves)
- 80 grams White bread crumbs (day-old, crumbled)
- 50 grams Parmesan (freshly grated)
- 4 Tbsps black peppercorns (crushed coarsely in a mortar)
- 4 Tbsps Mustard seed
- 5 Tbsps chopped rosemary
- olive oil (cold pressed)
- salt
- freshly ground peppers
Preparation steps
1.
Trim ribs and season with salt all over.
2.
Combine breadcrumbs with Parmesan, chopped rosemary, peppercorns, mustard seeds and 4-5 tablespoons of olive oil, mix well.
3.
Heat about 3 tablespoons of oil in a roasting pan and sear meat all around, season with salt to taste and roast in preheated oven at 140°C (approximately 275°F) for about 20 minutes. Remove meat from the pan and spread with herb mixture, press down lightly and roast until crispy under a hot broiler, watching carefully.
4.
Arrange lamb on a platter and garnish with rosemary sprigs, cherries and kumquats, if desired. Serve.
