Roasted Rack of Lamb with Garlic Herb Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 892 cal. | (42 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 30.7 μg | (51 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 39.3 mg | (328 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 10.7 μg | (357 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,303 mg | (33 %) | ||
| Calcium | 254 mg | (25 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 12.4 mg | (155 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 711 mg | |||
| Cholesterol | 367 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 Rack of lamb (trimmed and frenched, about 1 kg)
- 2 shallots
- 3 garlic cloves
- 1 bunch fresh parsley
- 2 bunches thyme
- 100 grams breadcrumbs
- 50 grams Parmesan (freshly grated)
- 100 grams softened butter
- 50 grams Whipped cream
- 1 egg
- 3 Tbsps Mustard
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
Preparation steps
Prepare and measure all ingredients and set in place.
Remove rind from meat and use a sharp knife to scrape ribs clean, and rub with pepper.
Peel shallots and garlic and chop very finely.
Rinse herbs, shake dry and pluck leaves from stems and finely chop.
Heat cream, 60 g (about 2 ounces) butter, half of bread crumbs, parmesan cheese, herbs, shallots and garlic in a saucepan and cook over low heat and stir frequently and do not allow to burn. Remove from heat and allow to cool.
Mix remaining breadcrumbs, half of remaining butter, and egg into herb mixture.
Heat oil in a roasting pan and sear lamb. Add salt and bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes. Remove meat from pan. Adjust oven temperature to 220°C (approximately 425°F).
Mix mustard with remaining butter until smooth and creamy.
Coat lamb with mustard mixture and spread herb mixture evenly over roast.
Return meat to roasting pan and bake for about 10-15 minutes at 220°C (approximately 425°F).
Remove finished lamb from oven and cover with foil and let stand briefly. To serve, carve into pieces with a sharp knife.
