Lamb Rack and Red Kuri — Double Sunday Roast

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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

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Course: Main Course, Sunday Roast
Preparation: Easy
Prep Time: 25 minutes
Cook Time: 30 minutes
Serves: 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

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