المكونات
- Saffron 1 generous pinch
- Apple cider vinegar 2 tbsp
- SpinneysFOOD Organic Natural honey 175g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- Lamb racks, trimmed 2 x 850g
- Ras el hanout spice mix 2 tbsp
Nutrition (Per serving)
- سعرات حرارية 898
- دهون 41.1g
- المشبعة 13.7g
- بروتين 86.5g
- الكربوهيدرات 37.3g
- السكريات 35g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
رِيَش لحم الضأن برأس الحانوت مع طبقة سكرية من الزعفران والعسل
Arabic 15 Mins Prep · 20 Mins Cook
- Preheat oven to 200°C, gas mark 6.
- Gently grind the saffron in a pestle and mortar and add to a small saucepan with the vinegar and honey. Bring to a simmer over a low heat then remove from the heat and allow to infuse.
- Heat the oil in a large non-stick frying pan over a high heat.
- Sprinkle the lamb racks with the ras el hanout and rub all over. Place them in the frying pan and cook for 4 minutes or until browned. Transfer to an oven tray. Drizzle with half the glaze.
- Roast the lamb for 12-15 minutes for medium, drizzling with the rest of the remaining glaze halfway through.
- Allow to rest for 10 minutes before carving and serving.