Ingredients:
- 1 rack of lamb, about 800g, frenched
- 2 tbsp of Dijon mustard
- 3 cloves of garlic, minced
- 1 cup of fresh parsley, chopped
- ½ cup of fresh breadcrumbs
- 2 tbsp of fresh rosemary, chopped
- 2 tbsp of olive oil
- 1 tsp of salt
- ½ tsp of black pepper
- 200g of asparagus, trimmed
- 200g of baby potatoes, halved
- 1 bell pepper, sliced
Kitchen Tools Needed:
- Oven
- Roasting Pan
- Chef's Knife
- Cutting Board
- Meat Thermometer
Instructions:
- Preheat the oven to 200°C (400°F).
- In a bowl, mix Dijon mustard, garlic, parsley, breadcrumbs, rosemary, olive oil, salt, and pepper to create a herb crust mixture.
- Coat the rack of lamb with the herb mixture, pressing it onto the meat until fully covered.
- Place the lamb on a roasting pan and surround it with asparagus, baby potatoes, and bell pepper.
- Drizzle the vegetables with olive oil and season with salt and pepper.
- Roast in the oven for about 45 minutes, or until the lamb reaches an internal temperature of 55°C (130°F) for medium-rare.
- Remove the lamb from the oven and let it rest for 10 minutes before slicing into individual chops.
- Serve with the roasted vegetables on the side.
Macros:
- Total Calories: 660kcal
- Carbs: 30g
- Proteins: 60g
- Fats: 48g
Tags:
Healthy