Rack of Lamb with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,390 cal. | (114 %) | ||
| Protein | 338 g | (345 %) | ||
| Fat | 108 g | (93 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 6 mg | (545 %) | ||
| Niacin | 150.5 mg | (1,254 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 415 μg | (138 %) | ||
| Pantothenic acid | 8.3 mg | (138 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 42.1 μg | (1,403 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 4,866 mg | (122 %) | ||
| Calcium | 633 mg | (63 %) | ||
| Magnesium | 402 mg | (134 %) | ||
| Iron | 26.3 mg | (175 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 47.8 mg | (598 %) | ||
| Saturated fatty acids | 45.3 g | |||
| Uric acid | 2,789 mg | |||
| Cholesterol | 1,122 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 Rack of lamb (each about 350 grams; ready to cook, trimmed)
- salt
- peppers
- 5 Tbsps olive oil
- 2 sprigs rosemary
- 2 garlic cloves
- 1 egg yolk
- 80 grams melted butter
- 5 Tbsps White bread crumbs
- 2 Tbsps medium hot Mustard
- 2 Eggplant
- 300 grams Goat cheese
- 1 Zucchini
- 1 generous pinch Saffron
Preparation steps
Rinse meat, pat dry and season with salt and pepper. Heat 2 tablespoons of oil in a roasting pan and brown meat on all sides. Roast in preheated oven at 140°C (approximately 275°F) for about 25-30 minutes.
Rinse rosemary, shake dry, pluck off leaves and chop finely. Peel garlic and chop finely. Mix with egg yolk, rosemary, butter and breadcrumbs.
Spread lamb with the mixture and mustard about 15 minutes before the end of roasting.
Rinse eggplants, trim the ends and cut each eggplant into about 8 slices (use first and last slices otherwise). Season well with salt and let stand for about 10 minutes.
Cut goat cheese into 16 pieces. Rinse and pat dry eggplant slices, season lightly with pepper. Top each slice with a piece of cheese and roll up, secure with toothpicks. Brush with 2-3 tablespoons of oil. Heat oil in nonstick pan and cook eggplant rolls for about 5-6 minutes or until golden brown on all sides.
Rinse zucchini, trim the ends and cut lengthwise into thin slices. Blanch in boiling salted water for 1 minute. Drain. Heat remaining oil in a pan and add 1-2 tablespoons of cooking water and saffron, saute zucchini briefly.
Arrange lamb with zucchini and eggplant rolls on plates.
If desired, serve with herb butter.
