Roast Lamb with Garlic and Herb Crust
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
1972
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,972 cal. | (94 %) | ||
| Protein | 315 g | (321 %) | ||
| Fat | 76 g | (66 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 5.6 mg | (509 %) | ||
| Niacin | 144.3 mg | (1,203 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 358 μg | (119 %) | ||
| Pantothenic acid | 7.6 mg | (127 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 40.6 μg | (1,353 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 4,389 mg | (110 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 345 mg | (115 %) | ||
| Iron | 24.8 mg | (165 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 43.9 mg | (549 %) | ||
| Saturated fatty acids | 28 g | |||
| Uric acid | 2,736 mg | |||
| Cholesterol | 1,057 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Rack of lamb (about 350 grams or about 12 ounces, ready to cook)
- salt
- freshly ground peppers (from the mill)
- 2 Tbsps vegetable oil
- 2 sprigs rosemary
- 2 garlic cloves
- 1 egg yolk
- 4 Tbsps melted butter
- 3 Tbsps White bread crumbs
- 2 Tbsps medium-hot Mustard
Preparation steps
1.
Preheat the oven to 140°C (approximately 275°F).
2.
Rinse the meat, pat dry and season with salt and pepper. Sear in hot oil on all sides.Place on a roasting rack over a drip pan, and cook in the preheated oven for 25-30 minutes.
3.
Rinse the rosemary, shake dry, pluck and finely chop. Peel the garlic and chop finely. Mix with the egg yolks, rosemary, butter and breadcrumbs.
4.
Spread the mustard on the lamb followed by the herb mixture about 15 minutes before end of cooking. Return to the oven and continue to cook.
5.
Remove from oven, let rest for a few minutes, slice and serve with side dishes as desired.
