Succulent Rack of Lamb

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Succulent Rack of Lamb
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Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
1120
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,120 cal.(53 %)
Protein83 g(85 %)
Fat43 g(37 %)
Carbohydrates97 g(65 %)
Sugar added20 g(80 %)
Roughage12 g(40 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.2 μg(1 %)
Vitamin E12.8 mg(107 %)
Vitamin K22.7 μg(38 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂1.7 mg(155 %)
Niacin39.1 mg(326 %)
Vitamin B₆1.1 mg(79 %)
Folate228 μg(76 %)
Pantothenic acid3.5 mg(58 %)
Biotin2.2 μg(5 %)
Vitamin B₁₂10.1 μg(337 %)
Vitamin C71 mg(75 %)
Potassium2,527 mg(63 %)
Calcium143 mg(14 %)
Magnesium132 mg(44 %)
Iron10.1 mg(67 %)
Iodine14 μg(7 %)
Zinc12 mg(150 %)
Saturated fatty acids14.8 g
Uric acid865 mg
Cholesterol269 mg
Complete sugar87 g

Ingredients

for
4
For lamb
1 best-end Rack of lamb (Frenched approx. 800 g)
2 tsps fresh rosemary (chopped)
1 tsp fresh thyme (chopped)
2 cloves garlic cloves (minced)
2 Tbsps olive oil
salt
freshly ground Black pepper
For puree
6 cups sugar Pumpkin (seeded and cut into medium chunks)
vegetable oil (for baking sheet)
4 Tbsps butter
For cranberry sauce
4 cups fresh Cranberry
1 large Orange (sliced)
1 cup Cranberry juice
½ cup Apple jelly
2 cups water
2 sticks whole Cinnamon stick
2 pcs whole Star anise
5 whole cloves
1 whole Nutmeg
How healthy are the main ingredients?
PumpkinCranberryolive oilgarlic cloverosemarythyme
Product recommendation
For this recipe it is best to cook the pumpkin first, allowing for cooling time and to prepare the cranberry sauce while the lamb roasts.

Preparation steps

1.
For lamb:
2.
1-2 hours prior to cooking remove lamb from refrigerator. In small bowl combine rosemary, thyme, garlic and oil. Score the lamb fat by making sharp and shallow cuts about 1 inch apart. Rub lamb all over with herb and oil mixture. Sprinkle with salt and fresh ground pepper. Place the lamb rack bone side down in baking pan. Loosely cover with plastic wrap and let sit until it is room temperature.
3.
Preheat oven to 400 F and arrange oven rack to the middle position. Remove plastic wrap from lamb and wrap exposed ribs in tin foil to prevent burning. Roast lamb for 7 minutes at 400 F then reduce oven temperature to 300 F. Cook for 7 to 15 minutes longer or until a meat thermometer inserted into thickest part of meat registers 125 F for rare or 135 F for medium rare. Remove from oven and let rest under foil for 5-10 minutes. Cut lamb into chops by slicing between the bones.
4.
For puree:
5.
Preheat oven to 350 F. Place pumpkin pieces on well-oiled baking sheet. Cover with foil and bake 45 minutes to an hour.
6.
Remove from oven and cool to the touch. Peel pumpkin skin off and discard. Add pumpkin flesh and butter to food processor or blender. Puree until smooth and light. If necessary the puree may be reheated on stove top just before serving.
7.
For cranberry sauce:
8.
Place first four ingredients in a large pot. In piece of tied cheesecloth add cinnamon, anise, cloves and nutmeg. Add to pot and bring to a boil. Reduce to a simmer over medium heat and cook until all liquid is evaporated, about 30 minutes. Remove cheesecloth packet.
9.
To plate:
10.
Serve sliced lamb chop on top of pumpkin puree and garnish with cranberry sauce on the side.

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