Rack of Lamb with Pumpkin and Cranberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,311 mg | (33 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 447 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 48 g |
Ingredients
- Ingredients
- 800 grams Rack of lamb (ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- Fat (for baking sheet)
Preparation steps
Rinse and pat dry rack of lamb, season well with salt and pepper. Heat oil in a pan and sear meat on all sides on high heat. Remove from pan and place in an oiled baking sheet. Bake in preheated oven at 100°C (approximately 200°F) for about 40-50 minutes.
Cut pimpkin pulp into bite-ized pieces. Rinse orange and lemon in hot water, grate zest and squeeze juice. Peel shallot and chop finely. Heat buter in a pan and saute shallot until translucent.
Add pumpkin pulp and cranberries to the pan and saute briefly. Deglaze pan with orange, cranberry and lemon juices. Simmer for 15-20 minutes on medium heat. Season with salt, pepper and 1 pinch of sugar.
Remove lamb rack from the oven and let stand for a few minutes. Divide into portions and arrange on warmed plates together with pumpkin cranberry sauce. Garnish with zest and serve.
