Rack of Lamb with Mediterranean Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,025 cal. | (96 %) | ||
| Protein | 316 g | (322 %) | ||
| Fat | 80 g | (69 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 24.7 μg | (41 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 5.7 mg | (518 %) | ||
| Niacin | 145 mg | (1,208 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 419 μg | (140 %) | ||
| Pantothenic acid | 7.7 mg | (128 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 40.5 μg | (1,350 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 4,851 mg | (121 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 368 mg | (123 %) | ||
| Iron | 25.8 mg | (172 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 44 mg | (550 %) | ||
| Saturated fatty acids | 25.3 g | |||
| Uric acid | 2,776 mg | |||
| Cholesterol | 962 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 4 Rack of lamb (each about 400 g)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 400 milliliters lamb stock
- 2 Tbsps cold butter
- For the vegetables
- 1 Zucchini
- 1 Eggplant
- 1 onion
- 1 garlic clove
- 1 yellow Bell pepper
- 2 Tomatoes
- 2 Tbsps olive oil
- 4 sprigs thyme
- 1 splash dry white wine
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 160°C (approximately 320°F).
Rinse the lamb, pat dry, and score the membrane crosswise. Season with salt and pepper. Heat the oil in a pan, and sear the lamb on all sides. Add to the oven and cook for 20 minutes until pink.
Deglaze the pan drippings with the lamb stock. Simmer, and reduce the mixture by 2/3.
Rinse, trim, and peel the vegetables, if necessary. Thinly slice the garlic, and finely dice the remaining vegetables. Blanch the tomatoes in boiling water. Remove the tomatoes and peel. Cut into quarters, remove the core, and finely dice. Sauté the onion and garlic briefly in the oil, then add the thyme, zucchini, and peppers. Sauté for 1-2 minutes, then add the wine. Mix in the tomatoes, and season to taste with salt and pepper. Simmer gently for 10 minutes, then season to taste.
Mix the butter into the reduced stock. Stir constantly until combined. Season to taste with salt and pepper.
Slice the lamb into individual chops. Serve the lamb chops on plates with the sauce and the vegetables. Set aside the remaining lamb chops.
Serve the remainign lamb chops with polenta and vegetables, if you desire.
