Roasted Rack of Lamb
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
928
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 928 cal. | (44 %) | ||
| Protein | 156 g | (159 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 71.6 mg | (597 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 20.3 μg | (677 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 2,209 mg | (55 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 12.2 mg | (81 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 21.9 mg | (274 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 1,369 mg | |||
| Cholesterol | 473 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Rack of lamb (about 400 grams, pre-order at the butcher, frenched)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- Sea salt
- 4 sprigs rosemary
- 1 pc ginger (about 6 cm, thinly sliced)
- 2 red chili peppers
- 1 Tbsp crushed Coriander
- 1 tsp ground ginger
Preparation steps
1.
Season racks of lamb with salt and pepper. Heat oil in a heavy pan. Mash 2 cloves garlic, unpeeled, and add to oil. Brown racks of lamb for about 5-6 minutes. Add 2 sprigs of rosemary, chile peppers and ginger slices to a pan. Top lamb with remaining 2 sprigs of rosemary and 2-3 slices of ginger. Roast in preheated oven at 80°C (approximately 200°F) for about 1 hour. Mix 1/2 tablespoon of sea salt, ginger, coriander and pepper.
2.
Take lamb our of the oven. Increase oven temperature to 220°C (approximately 425F). Rub meat with spices and return to oven. Roast meat for 6-8 minutes or until golden brown. Remove from oven and slice into portions. Place on warmed plates and serve.
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