Roast Rack of Lamb with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,056 cal. | (98 %) | ||
| Protein | 317 g | (323 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 5.6 mg | (509 %) | ||
| Niacin | 147.1 mg | (1,226 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 385 μg | (128 %) | ||
| Pantothenic acid | 8.1 mg | (135 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 40.5 μg | (1,350 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 5,238 mg | (131 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 384 mg | (128 %) | ||
| Iron | 26.4 mg | (176 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 44.6 mg | (558 %) | ||
| Saturated fatty acids | 22.1 g | |||
| Uric acid | 2,773 mg | |||
| Cholesterol | 953 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 Rack of lamb (each about 350 grams; ready to cook, trimmed)
- Sea salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- 800 grams small, new potatoes
- 6 onions
- 1 garlic clove
- 2 Tbsps dried herbes de Provence
- 1 slice Toast
- 1 Tbsp melted butter
Preparation steps
Rinse meat, pat dry and season with salt and pepper. Heat 2 tablespoons of oil in a large skillet and brown meat on all sides. Remove from pan and place on a baking sheet. Scrub potatoes thoroughly, pat dry, halve lengthwise and arrange around lamb. Peel and halve onions. Peel and halve garlic lengthwise. Combine onions and garlic with potatoes, drizzle with remaining oil, sprinkle with 1 tablespoon of dried herbs and season with salt and pepper. Roast in preheated oven at 140°C (approximately 285°F) for about 35 minutes.
Cut off bread crusts and cut bread into very small cubes. Mix with butter and remaining herbs. Refrigerate.
Remove lamb and vegetables from the oven and keep vegetables warm. Spread bread mixture on lamb and roast under a hot broiler for about 2 minutes, watching carefully. Cut racks into serving portions and arrange with vegetables on plates. Serve.
