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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
