Rack of Lamb with Sweet and Sour Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 83 g | (85 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 38.2 mg | (318 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,755 mg | (44 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 747 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 size onion
- 2 scallions
- 2 Zucchini
- 1 sm jar Caper
- 100 grams green pitted Olives
- 200 grams Cherry tomatoes
- 1 Rack of lamb (with 12 ribs and fat)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 4 Tbsps Tomato paste
- 1 tsp sugar
- 150 milliliters sweet white wine
- 2 Tbsps Vinegar
Preparation steps
Peel the onion and cut into small cubes. Rinse the scallions, shake dry and cut into thin rings. Rinse the summer squash, peel and cut into 1.5 cm (approximately 1-inch) cubes. Drain the capers and olives and halve the olives. Rinse the cherry tomatoes, remove the stems and cut in half. Season the rack of lamb with salt and pepper. Heat the oil in a large pan and saute the lamb on all sides for 2-4 minutes. Remove.
Preheat the oven to 160°C (approximately 325°F). Add the vegetables to the pan the lamb cooked in along with the tomato paste and sugar and cook until lightly caramelized and deglaze with the wine. Place the lamb on top and cook about 1 hour and 20 minutes or to desired degree of doneness. Ten minutes before the end of cooking add the tomatoes to the pan. Stir the vinegar into the vegetables and season with salt and pepper. Cut the lamb into 4 parts and serve with the vegetables on warmed plates.
