Rack of Lamb with Spelt Risotto

Season the cleaned rack of lamb, brush with mustard and fry in olive oil on both sides. Roast in the preheated oven at about 200 ° C pink, turn once.Remove from the tube, let rest for 5 minutes and only then cut.For the risotto wash the spelt rice. Sauté the finely chopped onion in olive oil and gradually add vegetable soup, stirring constantly.Peel and dice the pumpkin. Shortly before the rice is soft, mix in and season to taste.roast pumpkin seeds in the oven at 200 ° C for about 2 minutes without fat.arrange risotto on plates, put pieces of lamb saddle on top and sprinkle with roasted pumpkin seeds.

Preparation Tip:

Nutritional values:Protein 39gFat 21gCarbohydrates 39gFiber 9gCholesterol 99mg

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