Rack of Lamb with Roast Vegetables and Pan Sauce
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
1187
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 1,187 kcal | (57 %) | ||
| Protein | 74.7 g | (76 %) | ||
| Fat | 81.9 g | (71 %) | ||
| Carbohydrates | 33.5 g | (22 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 Rack of lamb
- 1 sharp Mustard
- 2 stalks rosemary
- Sage
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 350 grams shallots
- carrots
- 400 grams Green beans
- 4 stalks Celery (300g)
- 2 Tomatoes
- 100 milliliters Vermouth
- Broth
- Whipped cream
Preparation steps
1.
Spread the mustard over the lamb. Chop the herbs and sprinkle over the meat. Season well with salt and pepper. Place the rack of lamb in an ovenproof dish or a roasting pan. Brown the meat in the hot oil. Peel the shallots and add to the pan. Preheat the oven to 225°C (approximately 425°F) and roast the lamb for 25 minutes.
2.
Rinse and peel the carrots and rinse the beans. Rinse the celery and cut into pieces.
3.
Reduce the oven temperature to 190°C (approximately 375°F). Pour vermouth into the pan and continue roasting about 40 minutes. Baste lamb with pan juices. Add the carrots and beans to the pan and roast for 30 minutes. 10 minutes before end of cooking time add the tomatoes to the pan. Combine the pan juices with cream, salt and pepper.
