Roast Lamb
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
Calories:
611
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 31 μg | (52 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 793 mg | (20 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 377 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams trimmed Rack of lamb
- salt
- freshly ground pepper
- 1 tsp rosemary (Fresh, finely chopped)
- 2 Tbsps olive oil
- 50 grams Pine nuts
- 250 grams white bread (day-old)
- 1 bunch parsley
- 2 garlic cloves
- 50 grams softened butter
- 2 Tbsps Pastis
Preparation steps
1.
Season lamb with salt and pepper. Combine rosemary with olive oil and brush meat with the mixture. Place lamb in the roasting pan and roast in preheated oven at 220°C (gas mark 4-5, fan: 200°C) (approximatley 425°F) for about 20 minutes.
2.
Toast pine nuts in a dry pan and chop coarsely. Cut off crust from bread and crumble bread in a food processor. Rinse parsley, shake dry and chop finely. Peel garlic and squeeze through a garlic press. Whisk butter until creamy, add pine nuts, breadcrumbs, parsley, garlic and Pastis. Spread lamb wtih the mixture and roast under a hot broiler for about 8-10 minutes, watching carefully. Remove lamb from the oven and let rest for 10 minutes. Cut into slices and serve with roasted peppers, if desired.
