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Ingredients
Rack of Lamb with Pumpkin and Cranberries
- Ingredients
- 800 grams Rack of lamb (ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- Fat (for baking sheet)
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.
(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 %) |