Rack of Lamb with Mixed Herbs (Gremolata) and Green Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 91.1 μg | (152 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 31.1 mg | (259 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 246 μg | (82 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,292 mg | (32 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 590 mg | |||
| Cholesterol | 222 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the lamb
- 1 ⅕ kilograms Rack of lamb (ready to cook)
- salt
- peppers (freshly ground)
- 3 Tbsps olive oil
- For the asparagus
- 600 grams green Asparagus
- For the Gremolata
- 1 bunch parsley
- 1 bunch mint
- 2 whole lemons (zested)
- 2 garlic cloves
Preparation steps
Rinse the rack of lamb, pat dry, season with salt and pepper and fry in hot oil on all sides. Bake in preheated oven at 120°C (fan: 120°C, gas mark 1) (approximately 250°F) for 20-25 minutes until pink.
For the asparagus, peel the bottom third of the asparagus, cut off the woody ends ends and blanch in in salted water for 6-8 minutes until al dente, and then drain.
For the Gremolata, rinse the parsley and mint, pluck off the leaves and chop finely. Grate the lemon zest and mix with the finely chopped garlic.
Remove the rack of lamb from the oven and let rest covered with foil shortly.
Saute the asparagus in hot butter and season with salt. Cut the rack of lamb into four equal sized pieces and then cut in a fan shape, if desired.
Set the lamb pieces on plate, place the asparagus and sprinkle the Gremolata over. Serve to taste with fresh spinach salad.
