Herb Crusted Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,057 cal. | (50 %) | ||
| Protein | 161 g | (164 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 73.6 mg | (613 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 20.4 μg | (680 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 2,321 mg | (58 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 192 mg | (64 %) | ||
| Iron | 13 mg | (87 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 22.5 mg | (281 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 1,384 mg | |||
| Cholesterol | 495 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 Rack of lamb (with long ribs, ready for cooking, each 500 grams)
- freshly ground peppers
- ½ handful parsley
- 4 sprigs rosemary
- 3 sprigs thyme
- 1 garlic clove
- 2 Tbsps breadcrumbs
- 30 grams freshly grated Parmesan
- 2 Tbsps soft butter
- 3 Tbsps medium-hot Mustard
- 2 Tbsps vegetable oil
- salt
- 4 Red onions
Preparation steps
Preheat the oven to 120°C (approximately 250°F).
Slice into the rind on rack of lamb and scrape the top of the bone clean. Rinse meat, pat dry and rub with pepper. Rinse herbs, shake dry, pluck leaves from stalks and finely chop. Peel garlic and finely chop. Mix breadcrumbs in a bowl with Parmesan, herbs, garlic, salt, butter and mustard.
Heat oil in a roasting pan and sear lamb on all sides until brown and season with salt. Cook for 15-25 minutes in the preheated oven.
Peel onions and cut into quarters. Add onions to the roasting pan and cook for an additional 15 minutes in the preheated oven.
Remove lamb from the pan and let rest on a cooling rack. Spread breadcrumb mixture over lamb and place back into the roasting pan. Cook uncovered in the oven for another 5 minutes at 220°C (approximately 425°F). To serve, slice lamb into individual lamb chops and serve with onions on a plate. Serve with a side of vegetables and potatoes if desired.
