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Herb-Crusted Lamb Rack with Roasted Winter Vegetables
Herb-Crusted Lamb Rack with Roasted Winter Vegetables

Herb-Crusted Lamb Rack with Roasted Winter Vegetables
A sophisticated dish featuring a succulent lamb rack with a flavorful herb crust, accompanied by a medley of seasonal roasted vegetables.
Herb-Crusted Lamb Rack with Roasted Winter Vegetables

This meal provides a balanced intake of protein and carbohydrates, supporting muscle maintenance and energy levels.

Ingredients:
1
Servings
  • 1
    item
     lamb rack
  • 10
    g
     fresh rosemary
  • 10
    g
     fresh thyme
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 100
    g
     parsnip
  • 100
    g
     carrot
  • 100
    g
     brussels sprout
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Herb-Crusted Lamb Rack with Roasted Winter Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Mix rosemary, thyme, and minced garlic in a bowl.
  3. Rub the lamb rack with olive oil and coat with the herb mixture.
  4. Place the lamb on a baking tray and roast for about 25 minutes.
  5. Cut parsnip, carrot, and brussels sprouts into even pieces.
  6. Toss vegetables with olive oil, salt, and pepper.
  7. Spread vegetables on a separate baking tray and roast for about 20 minutes.
  8. Let the lamb rest for at least 5 minutes before slicing.
  9. Serve the lamb slices with roasted vegetables.
Nutrition Per Serving 603 g Per 100g
Energy 1164.8 kcal 193 kcal
Protein 69.3 g 11.5 g
Fibre 14.4 g 2.4 g
Salt 0.3 g 0.0 g
Sugar 11.9 g 2.0 g
Carbohydrates 43 g 7.1 g
Fat 78.6 g 13.0 g
  • 1
    item
     lamb rack
  • 10
    g
     fresh rosemary
  • 10
    g
     fresh thyme
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 100
    g
     parsnip
  • 100
    g
     carrot
  • 100
    g
     brussels sprout
1
Servings
0

Preheat the oven to 200°C.

Mix rosemary, thyme, and minced garlic in a bowl.

Rub the lamb rack with olive oil and coat with the herb mixture.

Place the lamb on a baking tray and roast for about 25 minutes.

Cut parsnip, carrot, and brussels sprouts into even pieces.

Toss vegetables with olive oil, salt, and pepper.

Spread vegetables on a separate baking tray and roast for about 20 minutes.

Let the lamb rest for at least 5 minutes before slicing.

Serve the lamb slices with roasted vegetables.

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