Roasted Rack of Lamb with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 798 cal. | (38 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 56.4 μg | (94 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 40.6 mg | (338 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 187 μg | (62 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 2,148 mg | (54 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 12.2 mg | (153 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 764 mg | |||
| Cholesterol | 253 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the lamb
- 2 garlic cloves
- 1 Rack of lamb about 800 grams (approximately 2 pounds)
- rosemary (about 1 teaspoon finely chopped)
- thyme (about 1 teaspoon finely chopped)
- salt
- freshly ground peppers
- 3 Tbsps olive oil
Preparation steps
For the potatoes, preheat the oven to 180°C (approximately 350°F). Rinse the potatoes, pat dry and cut in half or in thirds. Pat dry the potato pieces with paper towels. Oil a baking sheet, spread with the potatoes and season salt and pepper. Bake for about 35 minutes until browned, turning cccasionally.
Rinse green beans and cook in salted boiling water about 10 minutes. Drain, rinse under cold water and drain.
Meanwhile for the lamb, peel and press the garlic. Rub the rack of lamb with the garlic and herbs. Season with salt and pepper. Heat the olive oil in a roasting pan. Cook the lamb until browned on all sides. Roast in oven with potatoes for about 20 minutes or according to desired doneness.
Melt the butter in a pan and adds the beans and toss. Season with salt and pepper.
Serve lamb with green beans and potatoes. Garnish with rosemary.
