Filter
Reset
Sort ByRelevance
CHESSETTE
Rack of lamb with almond parsley crust
Rack of lamb with a crust of almonds, parsley, mustard and egg with roasted potato and eggplant
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Peel the potatoes. Cut the aubergine and the potatoes in thin slices lengthwise. Mix with the oil and place on a baking sheet covered with parchment paper.
-
Bake for about 45 minutes in the oven. Scoop occasionally. Meanwhile grind the almonds in the food processor.
-
Add the breadcrumbs, parsley, mustard and egg and grind to a thick paste. Add pepper and possibly salt.
-
Spread the almond mixture over the top of the lamb.
-
Place the meat with the crust in an oven dish and bake for about 25 minutes in the oven with the eggplant and potato.
-
Remove the meat from the oven and let it rest for 5 minutes. Serve with the eggplant and potato.
-
25 minMain dishfresh sliced stew vegetables, unsalted butter, something crumbly potatoes, low-fat smoked sausage, dried celery leaves, Dutch brown beans,stew with brown beans
-
30 minMain dishmedium-sized flour, garlic, capers, thyme leaves, olive oil, wholemeal penne, packets of chipolata sausages, whipped cream,penne with chipolata sausage and roasted cauliflower
-
35 minMain dishpeppers red, tofu stir-fry mince, leeks, cinnamon, onions, olive oil, White rice, raisins,stuffed peppers with raisin rice
-
26 minMain dishtuna pieces in water, medium sized egg, bread-crumbs, Parmigiano Reggiano powder, traditional olive oil, sliced leek, Cherry tomatoes, base pasta sauce capers-oregano, Spaghetti,spaghetti with tuna balls in leek-tomato sauce
Nutrition
700Calories
Sodium12% DV285mg
Fat66% DV43g
Protein70% DV35g
Carbs15% DV46g
Fiber28% DV7g
Loved it