Lamb Chops with Rosemary
Nutritional values
(Percentage of daily recommendation)
| Calorie | 704 cal. | (34 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 36.4 μg | (61 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,304 mg | (33 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 456 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 800 grams Rack of lamb
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- Fat (for the baking pan)
- 1 bunch Soup vegetables
- 2 garlic cloves
- 1 tsp Tomato paste
- 250 milliliters dry Red wine
- 350 milliliters lamb stock
- 1 sprig rosemary
- 2 sprigs thyme
- 2 bay leaves
- 200 grams Couscous (instant)
- 400 milliliters hot Vegetable broth
- ½ gram Saffron
- 1 Tbsp Pastry flour
- 1 Tbsp butter
- fresh Fresh herbs for garnish (z. B. rosemary, thyme, sage, parsley)
Preparation steps
Preheat the oven to 100°C (approximately 215°F). Rinse the lamb and pat dry. Season strongly with salt and pepper, then sear all over in a hot pan. Remove and place on a greased baking sheet. Roast to your desired doneness in the oven, 40-50 minutes. Coarsely chop the vegetables and garlic, then add to the pan used to sear the lamb. Sauté briefly, then add the tomato paste. Cook until colored slightly, then add half of the red wine.
Reduce until the liquid has almost evaporated, then add the rest of the wine, the lamb stock, herbs, and spices. Season to taste with salt and pepper then simmer over medium heat for 30 minutes. Add the couscous to a boil, pour the hot vegetable broth over it, and let soak for 20 minutes. Fluff with a fork and mix in the saffron. Season to taste with salt and pepper, and keep warm.
Strain the sauce into a new pot. If you'd like a thickened sauce, mix the butter with equal parts flour to make a beurre manie. Bring the sauce to a boil, and stir in the beurre manie. Whisk until the sauce has thickened. Adjust the seasoning if necessary.
Remove the lamb from the oven, let it rest briefly and divide it into individual chops. Serve with the saffron couscous, and if you'd like beans or sautéed vegetables. Drizzle with the sauce, and garnish with fresh herbs.
