Rack of Lamb with Peas
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
2192
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,192 cal. | (104 %) | ||
| Protein | 329 g | (336 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 100.6 μg | (168 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 5.9 mg | (536 %) | ||
| Niacin | 151.7 mg | (1,264 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 599 μg | (200 %) | ||
| Pantothenic acid | 8.9 mg | (148 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 40.5 μg | (1,350 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 4,901 mg | (123 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 412 mg | (137 %) | ||
| Iron | 28 mg | (187 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 45.6 mg | (570 %) | ||
| Saturated fatty acids | 25.9 g | |||
| Uric acid | 2,919 mg | |||
| Cholesterol | 965 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Peas (frozen)
- 6 Tbsps olive oil
- 2 Tbsps freshly chopped marjoram
- 2 Tbsps freshly chopped mint
- 100 grams white bread (day-old)
- 2 Tbsps freshly chopped parsley
- Sea salt
- freshly ground peppers
- 4 Rack of lamb (each about 400 grams, trimmed)
- 2 Tbsps clarified butter
- 1 tsp hot Mustard
- 1 Tbsp lemon juice
Preparation steps
1.
Step 1
2.
Thaw peas and combine with 2 tablespoons of olive oil, marjoram and mint.
3.
Step 2
4.
Crumble crustless bread and combine with parsley and remaining olive oil. Season with salt and pepper.
5.
Step 3
6.
Rinse and pat dry lamb, season with salt and pepper. Heat butter in a pan and brown meat on all sides. Transfer to preheated oven at 140°C (approximately 275°F) and cook for about 10 minutes.
7.
Step 4
8.
Remove lamb from the oven and brush with mustard. Coat with breadxrumb mixture and roast ofr 10-15 minutes more. Remove from the oven and let rest briefly.
9.
Step 5
10.
Heat peas and cook for about 4 minutes, stirring. Add lemon juice and season with salt and pepper, mix well.
11.
Arrange peas on plates and top with lamb cut into portions. Serve.
