Rack of Lamb with Watercress
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(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
490
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 78 g | (80 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 36.2 mg | (302 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,108 mg | (28 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 687 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Rack of lamb (divided with long ribs in half, about 800 grams of meat)
- dried thyme (1 teaspoon)
- dried rosemary (1 teaspoon)
- 1 Tbsp Mustard
- 2 Tbsps olive oil
- 1 bunch Watercress
Preparation steps
1.
Trim the rack of lamb, rub with mustard and herbs, and season with salt and pepper.
2.
Sear the rack of lamb in a roasting pan in hot oil all around, and season with salt. Place the roasting pan in a preheated oven and continue to cook at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 20 minutes.
Remove the roasting pan from oven, cover the roasted rack of lamb in aluminium foil and let stand briefly.
3.
Rinse the watercress, sort, trim the stems and shake dry.
4.
Cut the meat between the ribs into serving pieces and arrange on a plate like a crown. Place the watercress in middle and serve.
