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RENE1959
Rack of lamb with spinach pine kernel
A tasty recipe. The main course contains the following ingredients: meat, leaf spinach ((frozen, a 450 g), thawed), old white bread (uncrosted), pine nuts (roasted), fresh parsley (30 g), Ardennes ham (coarsely chopped), butter (at room temperature) , eggs (beaten), grated lemon peel, olive oil, rack of lamb (a 2 pieces) and spicy mustard.
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Ingredients
- Business suit leaf spinach (frozen, a 450 g), thawed
- 3 slices old white bread uncorked
- 65 g pine nuts roasted
- 1 bag fresh parsley 30 g
- 100 g Ardennerham coarsely chopped
- 50 g butter at room temperature
- 2 Eggs beaten
- 1 tablespoon grated lemon peel
- 6 tablespoons olive oil
- 4 dishes lamb racks a 2 pieces
- 4 tablespoons spicy mustard
Kitchen Stuff
Directions
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Bread crumble bread in the kitchen machine; redo in bowl. In a food processor, crush pine nuts with spinach, parsley, ham and butter. Stir eggs, lemon zest and salt and pepper with spinach mixture through breadcrumbs.
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Heat oil in large frying pan and lamb racks in 2 min. Around brown bowls. Sprinkle salt racks with salt and pepper and place in frying pan. Brush the top of the meat with mustard, spread the spinach mixture and press firmly. Store the meat chilled until used.
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Preheat oven to 200 ° C and allow lamb racks to reach room temperature. Cook lamb racks in oven for 8-10 minutes. Let it rest for 5 minutes from an oven in aluminum foil. Lamsracks between bones by slicing. Tasty with fresh mashed potatoes with celeriac and old cheese (Excellent party product).
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Nutrition
425Calories
Sodium7% DV160mg
Fat51% DV33g
Protein54% DV27g
Carbs2% DV7g
Fiber4% DV1g
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