Rack of Lamb with Pistachio Crust

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Rack of Lamb with Pistachio Crust
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
2016
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie2,016 cal.(96 %)
Protein317 g(323 %)
Fat80 g(69 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage1.7 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E7.5 mg(63 %)
Vitamin K8.7 μg(15 %)
Vitamin B₁2.4 mg(240 %)
Vitamin B₂5.6 mg(509 %)
Niacin144.2 mg(1,202 %)
Vitamin B₆2 mg(143 %)
Folate365 μg(122 %)
Pantothenic acid7.6 mg(127 %)
Biotin5.6 μg(12 %)
Vitamin B₁₂40.6 μg(1,353 %)
Vitamin C1 mg(1 %)
Potassium4,496 mg(112 %)
Calcium82 mg(8 %)
Magnesium354 mg(118 %)
Iron26 mg(173 %)
Iodine13 μg(7 %)
Zinc44.3 mg(554 %)
Saturated fatty acids27.6 g
Uric acid2,731 mg
Cholesterol1,052 mg
Complete sugar1 g

Ingredients

for
4
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)
How healthy are the main ingredients?
thymegarlic clovesalt

Preparation steps

1.

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.

2.

Preheat the oven to 100°C (approximately 200°F). 

3.

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.

4.

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.

5.

Remove from the oven, let rest briefly and serve immediately by slicing between the bone with a sharp knife.