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Ingredientes
- 1 x Rack lamb
- 1 Tbsp. Coriander, freshly minced
- 2 Tbsp. Mint, freshly minced
- 300 ml Meat stock
- 250 gm Selection of root vegetables of your, (turnips, parsnips, choice, baby onions, sweet potatoes, carrots) cut into small dice
- 50 gm Butter
- Â Â Oil for cooking
- 1 can Chickpeas, liquid removed and pureed
- 6 Tbsp. Instant polenta
- 200 ml Lowfat milk
- 1 x Garlic clove, crushed
- 1 Tbsp. Coriander seeds
- 1 Tbsp. Fennel seeds
- 1 Tbsp. Cumin seeds
- 1/2 Tbsp. Caraway seeds
- 1 Tbsp. Cardamom seeds
- 1/2 tsp Turmeric
- 1/2 tsp Cinnamon, (all ingredients blitzed together in a blender)
Direcciones
- Sprinkle the rack of lamb liberally with the avieh spice. Place in a pre-heated oven for 12-15 min till cooked pink.
- At the same time, coat the vegetables with a little oil and roast in the same oven till golden brown.
- Bring the lowfat milk and garlic to the boil in a saucepan. Rain in the polenta and cook, stirring continuously till the polenta leaves the sides of the plan clean. Add in the pureed chickpeas, season to taste. Heat the meat stock with the coriander and mint, add in the butter in small pcs, whisking consistently.
- To serve, dress a spoonful of polenta in each serving bowl, cut the lamb rack into cutlets, dress on the polenta. Add in the vegetables to the sauce and carefully pour over the lamb. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 555g | |
| Recipe makes 2 servings | |
| Calories 668 | |
| Calories from Fat 237 | 35% |
| Total Fat 27.22g | 34% |
| Saturated Fat 14.15g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 1372mg | 57% |
| Potassium 929mg | 27% |
| Total Carbs 89.62g | 24% |
| Dietary Fiber 16.8g | 56% |
| Sugars 6.0g | 4% |
| Protein 21.2g | 34% |
