Roasted Rack of Lamb with Asparagus, Artichokes and Polenta Cups
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,216 cal. | (58 %) | ||
| Protein | 163 g | (166 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 66.3 μg | (111 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 74.5 mg | (621 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 301 μg | (100 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 20.4 μg | (680 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 2,571 mg | (64 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 206 mg | (69 %) | ||
| Iron | 14 mg | (93 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 23.2 mg | (290 %) | ||
| Saturated fatty acids | 21.6 g | |||
| Uric acid | 1,423 mg | |||
| Cholesterol | 515 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the lamb rack
- 2 Rack of lamb (each about 400 g)(frenched rib bones)
- freshly ground peppers
- 4 sprigs parsley
- 1 sprig rosemary
- 2 sprigs thyme
- 1 sprig Peppermint
- 1 sprig Sage
- 1 garlic clove
- 1 tsp lemon zest
- 3 Tbsps olive oil (for brushing)
- 2 Tbsps olive oil (for cooking)
- salt
- For the vegetables
- 400 grams green Asparagus
- 12 Artichoke hearts (canned)
- For the polenta cup
- 225 milliliters Vegetable broth
- 2 Tbsps diced Tomatoes
- 50 grams Cornmeal
- 1 tsp finely chopped oregano
- 1 Tbsp finely grated Parmesan
- 1 tsp butter
- 4 Tbsps diced Vegetables (such as zucchini, peppers, tomatoes)
- 2 Tbsps finely grated Parmesan (for garnish)
- also
- 4 Tbsps butter
- 1 Tbsp finely chopped parsley
- lemon juice
Preparation steps
For the lamb rack: Preheat the oven to 120°C (approximately 250°F).
Rinse the meat, pat dry, trim the fat and scrape the bones clean. Season with pepper to taste. Rinse the herbs, shake dry, pluck leaves and finely chop. Peel and finely chop garlic. In a bowl, stir the herbs with the garlic, lemon zest, and 3 tablespoons of the oil. Rub all over the meat.
Heat the oil in a roasting pan. Season the lamb with salt to taste. Add the lamb to the oil and sear until golden brown on all sides. Roast until cooked, about 30-40 minutes.
For the vegetables: Peel the bottom third of the asparagus and remove woody ends. Blanch in boiling salted water for 10 minutes. Drain and rinse with cold water.
Drain the artichokes.
For the polenta cup: Combine the broth and tomatoes in a saucepan and bring to a boil. Stir in the polenta and cook until creamy, while constantly stirring, about 10 minutes. Stir in the oregano, Parmesan and butter. Place the polenta in small, greased tart tins and press the middle so the polenta looks like small cups. Cool slightly.
Heat 1 tablespoon of the oil in a skillet. Add the diced vegetables and cook until soft. Divide between the polenta cups. Sprinkle with the cheese. and bake in a 250°C (approximately 480°F) oven until the cheese is melted.
Remove the lamb from the oven.
Toss the asparagus and artichokes separately in melted butter. Stir the parsley into the artichokes and season with lemon juice and salt.
Slice the lamb into chops. Serve with the vegetables and polenta cups on warmed plates.
