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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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Ingredients
Directions
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Preheat the oven to 200 ° C.
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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.
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Bake for about 45 minutes in the oven. Scoop occasionally. Meanwhile grind the almonds in the food processor.
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Add the breadcrumbs, parsley, mustard and egg and grind to a thick paste. Add pepper and possibly salt.
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Spread the almond mixture over the top of the lamb.
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Place the meat with the crust in an oven dish and bake for about 25 minutes in the oven with the eggplant and potato.
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Remove the meat from the oven and let it rest for 5 minutes. Serve with the eggplant and potato.
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Nutrition
700Calories
Sodium12% DV285mg
Fat66% DV43g
Protein70% DV35g
Carbs15% DV46g
Fiber28% DV7g
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