Roast Lamb Rack with Herb Crust

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Roast Lamb Rack with Herb Crust
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
1163
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,163 cal.(55 %)
Protein158 g(161 %)
Fat55 g(47 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage0.7 g(2 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E9.8 mg(82 %)
Vitamin K15.7 μg(26 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂2.8 mg(255 %)
Niacin72.1 mg(601 %)
Vitamin B₆1 mg(71 %)
Folate180 μg(60 %)
Pantothenic acid3.6 mg(60 %)
Biotin0 μg(0 %)
Vitamin B₁₂20.3 μg(677 %)
Vitamin C4 mg(4 %)
Potassium2,227 mg(56 %)
Calcium40 mg(4 %)
Magnesium171 mg(57 %)
Iron12.8 mg(85 %)
Iodine6 μg(3 %)
Zinc22 mg(275 %)
Saturated fatty acids20.5 g
Uric acid1,367 mg
Cholesterol512 mg
Complete sugar1 g

Ingredients

for
4
Ingredients
2 garlic cloves
5 sprigs Lemon thyme
3 slices Toast
5 sprigs parsley
70 grams softened butter
salt
freshly ground peppers
2 Rack of lamb (each about 500 grams)
1 Tbsp vegetable oil
vegetable oil (for baking pan)
How healthy are the main ingredients?
parsleygarlic clovesalt

Preparation steps

1.

Peel garlic cloves. Chop 1 clove finely, cut second into halves. Prepare herb crust. Rinse thyme and leave to drain on paper towels. Cut off bread crust and crumble in a food processor. Rinse parsley, shake dry and finely chop leaves. Pluck off leaves from 2 thyme sprigs, combine with finely chopped garlic, softened butter, parsley and breadcrumbs. Mix to a smooth and spreadable paste, season with salt and pepper. Spread mixture in a lined with plastic wrap baking sheet until about 1/2 cm (approximately 1/5 inch) thick and cover with plastic wrap. Refrigerate for at least 1 hour.

2.
Preheat the oven to 100 ° C top and bottom heat Preheat.
3.

Rinse and trim lamb. Heat oil in a pan and brown lamb on all sides. Add halved garlic clove and remaining thyme sprigs to the pan and cook briefly. Season meat with salt and pepper, arrange together with garlic halves and thyme in an oiled baking pan and roast in preheated oven at 100°C (approximately 200°F) for about 45 minutes. 

4.

Remove lamb from the oven. Cut herb crust to fit lamb racks and place on top of each rack. 

5.

Roast under a hot broiler for about 5 minutes or until golden brown, watching carefully.  

6.

Remove from the oven, let rest briefly and cut into portions. Arrange on plates and serve. 

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