Roast Rack of Lamb with Pesto Crust and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,346 cal. | (64 %) | ||
| Protein | 170 g | (173 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 50.7 μg | (85 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 77.3 mg | (644 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 350 μg | (117 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 20.4 μg | (680 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 3,018 mg | (75 %) | ||
| Calcium | 313 mg | (31 %) | ||
| Magnesium | 281 mg | (94 %) | ||
| Iron | 18.1 mg | (121 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 23.8 mg | (298 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 1,473 mg | |||
| Cholesterol | 479 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the vegetables
- 2 Red Bell pepper
- 1 round, green Zucchini
- 1 round, yellow Zucchini
- 1 Eggplant
- 4 small onions
- 3 garlic cloves
- 2 sprigs rosemary (small leaves)
- olive oil
- salt
- freshly ground peppers
- For the pesto
- 100 black, pitted Olives
- 3 Tbsps freshly grated Parmesan
- 3 Tbsps breadcrumbs
- 3 Tbsps freshly chopped parsley
- 1 Tbsp freshly chopped Basil
- 4 Tbsps toasted Pine nuts (coarsely chopped)
- In addition
- 2 Rack of lamb (ready to cook, about 500 grams)
Preparation steps
For the vegetables: rinse and dry bell peppers, halve and remove seeds and ribs, chop coarsely. Rinse and dry zucchini and eggplant, cut into slices. Peel onion and cut into wedges. Peel garlic and chop finely. Combine half of garlic with 4 tablespoons of oil and rosemary, drizzle vegetables with the mixture. Season with salt and pepper and spread vegetables in a baking dish.
For the pesto: chop olives. Combine with remaining garlic and add Parmesan, breadcrumbs, parsley, pine nuts and 5-6 tablespoons of oil. Season with salt and pepper.
Rinse meat, pat dry and season with salt and pepper. Heat 2 tablespoons of oil in a pan and sear meat on all sides. Remove from pan and arrange on top of vegetables. Roast in preheated oven at 120°C (approximately 250°F) for about 40 minutes or until pink inside.
Spread pesto on meat and roast under a broiler for about 5 minutes, watching carefully. Remove from oven and slice into serving portions. Arrange lamb with vegetables on plates and serve.
