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Rack of lamb with almond parsley crust
 
 
4 ServingsPTM70 min

Rack of lamb with almond parsley crust


Rack of lamb with a crust of almonds, parsley, mustard and egg with roasted potato and eggplant

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Directions

  1. Preheat the oven to 200 ° C.
  2. 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.
  3. Bake for about 45 minutes in the oven. Scoop occasionally. Meanwhile grind the almonds in the food processor.
  4. Add the breadcrumbs, parsley, mustard and egg and grind to a thick paste. Add pepper and possibly salt.
  5. Spread the almond mixture over the top of the lamb.
  6. Place the meat with the crust in an oven dish and bake for about 25 minutes in the oven with the eggplant and potato.
  7. Remove the meat from the oven and let it rest for 5 minutes. Serve with the eggplant and potato.


Nutrition

700Calories
Sodium12% DV285mg
Fat66% DV43g
Protein70% DV35g
Carbs15% DV46g
Fiber28% DV7g

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