Rack of Lamb with Pistachio Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,016 cal. | (96 %) | ||
| Protein | 317 g | (323 %) | ||
| Fat | 80 g | (69 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 5.6 mg | (509 %) | ||
| Niacin | 144.2 mg | (1,202 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 365 μg | (122 %) | ||
| Pantothenic acid | 7.6 mg | (127 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 40.6 μg | (1,353 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 4,496 mg | (112 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 354 mg | (118 %) | ||
| Iron | 26 mg | (173 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 44.3 mg | (554 %) | ||
| Saturated fatty acids | 27.6 g | |||
| Uric acid | 2,731 mg | |||
| Cholesterol | 1,052 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 5 sprigs thyme
- 2 slices Toast
- 1 day-old garlic clove
- 50 grams Shelled pistachio
- 50 grams soft butter
- 1 egg yolk
- salt
- freshly ground peppers
- 4 Rack of lamb (each 350 grams; ready to cook; trimmed)
- 2 Tbsps vegetable oil (for frying and for baking sheet)
Preparation steps
Rinse thyme, shake dry and strip the leaves. Cut off crust from white bread and crush into crumbs in a bowl. Peel garlic and finely chop. Add garlic, clove, thyme and pistachios to breadcrumbs and mix well. Add butter and egg yolk and mix until a spreadable paste is formed and season with salt and pepper. Let chill.
Preheat the oven to 100°C (approximately 200°F).
Rinse lamb, pat dry and season with salt and pepper. Heat oil in a frying pan and brown lamb on all sides. Brush a baking sheet with oil. Place lamb on a baking sheet and cook for about 45 minutes in the oven.
Remove lamb from the oven and turn on the oven broiler. Spread breadcrumb mixture on lamb and broil under oven broiler, watching carefully, for about 5 minutes.
Remove from the oven, let rest briefly and serve immediately by slicing between the bone with a sharp knife.
