Rack of Lamb with Pistachio Crust

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Rack of Lamb with Pistachio Crust
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Health Score:
7,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
1078
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,078 kcal(51 %)
Protein126.23 g(129 %)
Fat59.36 g(51 %)
Carbohydrates10.82 g(7 %)
Sugar added0 g(0 %)
Roughage1.88 g(6 %)
Vitamin A139.28 mg(17,410 %)
Vitamin D0 μg(0 %)
Vitamin E2.73 mg(23 %)
Vitamin B₁0.76 mg(76 %)
Vitamin B₂1.84 mg(167 %)
Niacin57.62 mg(480 %)
Vitamin B₆2.49 mg(178 %)
Folate16.64 μg(6 %)
Pantothenic acid3.21 mg(54 %)
Biotin2.88 μg(6 %)
Vitamin B₁₂6.57 μg(219 %)
Vitamin C5.04 mg(5 %)
Potassium1,169.88 mg(29 %)
Calcium70.19 mg(7 %)
Magnesium133.16 mg(44 %)
Iron10.37 mg(69 %)
Iodine6.39 μg(3 %)
Zinc11.33 mg(142 %)
Saturated fatty acids24.62 g
Cholesterol520.02 mg

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.