Roasted Rack of Lamb with Stuffed Bell Peppers

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Roasted Rack of Lamb with Stuffed Bell Peppers
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
742
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie742 cal.(35 %)
Protein88 g(90 %)
Fat36 g(31 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E11.8 mg(98 %)
Vitamin K46.3 μg(77 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂1.6 mg(145 %)
Niacin39.3 mg(328 %)
Vitamin B₆0.9 mg(64 %)
Folate185 μg(62 %)
Pantothenic acid2.7 mg(45 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂10.6 μg(353 %)
Vitamin C170 mg(179 %)
Potassium1,483 mg(37 %)
Calcium236 mg(24 %)
Magnesium123 mg(41 %)
Iron8.9 mg(59 %)
Iodine17 μg(9 %)
Zinc12.4 mg(155 %)
Saturated fatty acids13 g
Uric acid717 mg
Cholesterol318 mg
Complete sugar6 g

Ingredients

for
4
For the rack of lamb
1 Rack of lamb (with long ribs, about 800 grams, cut by the butcher into two halves, spineless)
3 shallots
1 bunch flat-leaf parsley
1 bunch thyme
½ bunch Peppermint
1 sprig rosemary
50 grams Wheat bread
50 grams freshly grated Parmesan
30 grams soft butter
1 egg
2 Tbsps Mustard
4 Tbsps vegetable oil
salt
freshly ground peppers
For the stuffed bell peppers
2 little green Bell pepper
200 grams Ajvar (Finished product, paprika puree)
How healthy are the main ingredients?
ParmesanMustardparsleythymerosemaryshallot

Preparation steps

1.

For the rack of lamb, trim and scrape the rack of lamb (or get it prepared from the butcher). Season the rack of lamb with pepper.

2.

Peel the shallots and chop very finely.

3.

Rinse the herbs, shake dry, pluck the leaves and finely chop.

4.

Mix the bread crumbs with Parmesan cheese, herbs, shallots, butter and egg.

5.

Heat oil in a roasting pan and sear the rack of lamb in it all around. Season with salt and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 10 minutes.

Sprinkle the rack of lamb with mustard, spread the herb-breadcrumbs mixture on top and bake at 220°C (fan: 200°C, gas mark 4) (approximately 425°F) for another 10 minutes until au gratin.

6.

Cover the finished rack of lamb with foil and let stand briefly.

7.

Rinse the bell peppers, cut in half lengthwise, and remove seeds and ribs. Fill the ajvar into the bell pepper halves

8.

Serve the rack of lamb with the stuffed bell peppers.

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