Rack of Lamb with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,179 cal. | (104 %) | ||
| Protein | 319 g | (326 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.7 g | (39 %) |
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 58 μg | (97 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 5.6 mg | (509 %) | ||
| Niacin | 148.9 mg | (1,241 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 452 μg | (151 %) | ||
| Pantothenic acid | 9 mg | (150 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 40.5 μg | (1,350 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 6,138 mg | (153 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 416 mg | (139 %) | ||
| Iron | 27.9 mg | (186 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 45.2 mg | (565 %) | ||
| Saturated fatty acids | 20.8 g | |||
| Uric acid | 2,820 mg | |||
| Cholesterol | 945 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 4 Rack of lamb (each about 350 grams; ready to cook, trimmed)
- Sea salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- 800 grams small, new potatoes
- 4 baby carrots
- 4 carrots
- 2 onions
- 200 grams Celery root
- 1 tsp powdered sugar
- 200 milliliters Red wine
- 350 milliliters dark lamb stock
- 2 sprigs rosemary
- 5 sprigs thyme
- 1 bay leaf
- 2 cloves
- 1 tsp peppercorns
Preparation steps
Rinse meat, pat dry and season with salt and pepper. Heat 2 tablespoons of oil in a large skillet and brown meat on all sides. Remove from pan and place on a baking sheet. Scrub potatoes thoroughly, pat dry and spread around lamb. Rinse baby carrots and arrange around lamb. Season vegetables with salt and pepper and drizzle with remaining oil. Bake in preheated oven at 140°C (approximately 275°F) for about 35 minutes. Remove from the oven and take meat and vegetables out. Keep warm.
Peel and dice remaining carrots, onions and celery. Add to lamb pan and saute until golden brown. Add powdered sugar and caramelize slightly, add wine. Simmer until almost all liquid has evaporated and add broth. Add rosemary, thyme, bay leaf, cloves and peppercorns and simmer for about 20 minutes. Strain through a fine sieve and simmer down or add more broth, as necessary. Season with salt and pepper.
Arrange lamb with vegetables on plates and drizzle with the sauce. Serve accompanied by the rest of sauce.
