Lemon Garlic Rack of Lamb
with Roasted Parmesan Asparagus and Potato
A piece of heaven for lamb rack lovers!
Cals 277 · Prot 16 · Carbs 48 · Fat 5
Gourmet
Family Friendly
35 min
A piece of heaven for lamb rack lovers!
Cals 277 · Prot 16 · Carbs 48 · Fat 5
Gourmet
Family Friendly
Ingredients
Lamb
Lamb rack
1 Piece
Lemon
1 Piece
Garlic cloves
4 Pieces
Olive oil
2 Tbsp
Dijon mustard
13*
6 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Veggies and potatoes
Potatoes
450 Grams
Shallots
1 Piece
Thin asparagus
250 Grams
Olive oil
1 Tbsp
Salt
1 Tsp
Parmesan
4*
30 Grams
Allergens
*13 Mustard, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1160 / 277 |
| Fats (g) | 5.3 |
| of which saturated (g) | 2.6 |
| Carbohydrates (g) | 48 |
| of which sugars (g) | 9.6 |
| Fibers (g) | 11.7 |
| Proteins (g) | 16.3 |
| Salt (g) | 0.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veggies
Peel or scrub potatoes. Cut to cubes. Peel shallots and cut to quarters. Rinse and dry asparagus. Discard woody stems.
2 Roast veggies
Preheat the oven to 220°C. Place the potatoes and shallots on a lined oven tray. Drizzle with olive oil and roast in the oven for 20 minutes.
3 Make sauce
Wash and dry lemons carefully. Grate the zest and squeeze the juice. Transfer 1 tsp of grated zest and 2 Tbsp of lemon juice into a small bowl. Add peeled and crushed garlic cloves, olive oil, mustard, salt and pepper. Mix well.
4 Fry rack
Heat oil in a pan over high heat. Fry the rack’s meaty side for 2 minutes until nicely browned. Flip, and fry the other side for 2 minutes until nicely browned. Transfer to a plate, and season with salt and pepper.
5 Roast and slice
Add asparagus and the lamb rack on the tray. Sprinkle the vegetables with parmesan and top the rack with the sauce. Continue roasting in the oven for 10-15 minutes. Remove from the oven and let the rack rest for 5 minutes before slicing.
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