Rack of Lamb with Olive Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 908 cal. | (43 %) | ||
| Protein | 65.41 g | (67 %) | ||
| Fat | 61.51 g | (53 %) | ||
| Carbohydrates | 29.31 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.71 g | (22 %) |
| Vitamin A | 215.5 mg | (26,938 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.41 mg | (20 %) | ||
| Vitamin B₁ | 0.54 mg | (54 %) | ||
| Vitamin B₂ | 1.04 mg | (95 %) | ||
| Niacin | 31.45 mg | (262 %) | ||
| Vitamin B₆ | 1.56 mg | (111 %) | ||
| Folate | 85.24 μg | (28 %) | ||
| Pantothenic acid | 2.21 mg | (37 %) | ||
| Biotin | 5.87 μg | (13 %) | ||
| Vitamin B₁₂ | 3.23 μg | (108 %) | ||
| Vitamin C | 34.09 mg | (36 %) | ||
| Potassium | 1,368.11 mg | (34 %) | ||
| Calcium | 111.53 mg | (11 %) | ||
| Magnesium | 104.91 mg | (35 %) | ||
| Iron | 7.04 mg | (47 %) | ||
| Iodine | 1.06 μg | (1 %) | ||
| Zinc | 6.15 mg | (77 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Cholesterol | 235.26 mg |
Ingredients
- Ingredients
- 2 Rack of lamb (each 650 grams)
- salt
- peppers (freshly ground)
- Bell pepper (1 red, yellow and green)
- 1 Eggplant
- 1 Zucchini
- 10 Tbsps olive oil
- 8 centiliters balsamic vinegar
- 200 grams Tomatoes
- 80 grams black Olives (pitted)
- 2 thyme
- ½ bunch Basil
- 3 sun-dried Tomatoes
- 70 grams White bread crumbs (freshly grated)
- 1 garlic clove
- 2 Tbsps butter
Preparation steps
Remove skins and tendons from the racks of lamb and season the meat with salt and pepper. Place in refrigerator.
For the bell peppers, halve the bell peppers, remove stems and seeds and lay the halves skin-side up on a baking sheet. Roast in a preheated oven at 250°C (approximately 450°F). When the skin is brown and blistered, remove from oven, let cool slightly, peel skins and cut into 1 cm (approximately 1/2-inch) wide strips.
Rinse eggplant and zucchini, cut into 0.5 cm (approximately 1/4-inch) thick slices and fry in batches in a pan in 3 tablespoons olive oil. Remove from pan and place on a plate. Add bell peppers to the same pan, sauté briefly, then add balsamic vinegar and 2 tablespoons olive oil. Season with salt and pepper and let stand off heat for 30 minutes.
Blanch tomatoes, peel, cut in half, remove seeds and cut into cubes. Simmer in 2 tablespoons olive oil about 7 minutes. Season with pressed garlic, salt and pepper and set aside.
Chop olives (setting some aside), chop sun-dried tomatoes, thyme and basil leaves and mix with diced tomatoes. Stir in breadcrumbs until the mixture is smooth and spreadable and season with salt and pepper.
Preheat the oven broiler. In a frying pan, heat the remaining oil and butter until foamy. Brown rack of lamb briefly over high heat (the meat inside will still be raw). Laying side-by-side in an oblong baking dish, sprinkle with the tomato and olive crust and bake until golden brown under the oven broiler or in a preheated oven 250°C (approximately 475°F), watching carefully.
Remove and allow to rest.
Arrange the bell peppers on 4 warmed plates. Slice meat and serve on the bell peppers with remaining olives.
