An easy-to-do lamb rack recipe for Sunday Roast. Flavored with thyme, served with roasted red Kuri and Fava beans.
Lamb Rack and Red Kuri Double Roasted
Print Share on TwitterServes: 4
Calories: 563kcal
Daily Value: 31%
Calories: 563kcal | Carbohydrates: 19g | Protein: 21g | Fat: 45g | Saturated Fat: 18g | Cholesterol: 83mg | Sodium: 69mg | Potassium: 713mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1367IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 3mg
Ingredients
- 1 Lamb Rack 2-3 rib chops for 1 person
- 1 Red Kuri Sliced, 400gr
- 200 g Fava beans ready-to-cook fava beans
- 1 Shallot finely chopped
- 2 tbsp Extra virgin olive oil
- Salt
- Ground pepper
- Thyme
- Parsley
Instructions
- Preheat the oven, 180°C ( 350° F, Gas Mark 4)
- Thoroughly wash the Red Kuri and cut into halves; remove the seeds;
- Slice in even wedges;
- Put the Red Kuri slices onto a baking tray and brush with olive oil;
- Lightly sprinkle with salt and the finely chopped parsley;Bake for 15 minutes;
- Remove thyme leaves from the sprig; mix thyme leaves and parsley with olive oil; season with ground pepper;
- On a large baking tray, place the lamb rack and brush all sides with the herbs and olive oil mixture;
- Remove the red Kuri from the oven;Turn up the oven to 220°C (425°F, Gas Mark 6-7);Arrange the Red Kuri around the lamb rack;
- Put back in the oven; Bake for 15-20 minutes;
- In a large frying pan, heat a tablespoon of olive oil; sweat the shallot until it becomes translucent; add the Fava beans and heat for 5 minutes; cover the frying pan;
- Arrange on a dish;The meal is ready! Call everyone to the table!Enjoy a family or friends Sunday roast time…
Calories: 563 kcal | Carbohydrates: 19 g | Protein: 21 g | Fat: 45 g | Saturated Fat: 18 g | Cholesterol: 83 mg | Sodium: 69 mg | Potassium: 713 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 1367 IU | Vitamin C: 13 mg | Calcium: 62 mg | Iron: 3 mg
