Rack of Spring Lamb with Roasted Garlic


Food.com
105 mins (prep 15, cooking 90)
12 ingredients
6 servings
For this recipe, you (or your butcher) must first "french" the racks Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones, then cut through the backbone between the ribs to make carving easier. Fresh spring vegetables, such as asparagus, baby carrots and new potatoes, make a delicious accompaniment. Adapted from Williams-Sonoma Seasonal Celebration

Categories:  lamb~sheep , seasonal , weeknight , main-dish , oven , meat , equipment , <-4-hours , spring , time-to-make ,
Share on Newzsocial
0

Ingredients

Nutrition

Serving Size (23.12 g)
Servings 6
Amount per Serving
Calories 89.82 Calories from Fat 91.44
% Daily Value *
Total Fat 10.16g 93.8%
Saturated Fat 3.38g 101.5%
Trans Fat 0.16g %
Cholesterol 10.6mg 21.2%
Sodium 194.85mg 48.71%
Total Carbohydrate 0.0g 0.01%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.04g 0.5%
Vitamin A 123.2IU% Vitamin C 0.0mg%
Calcium 1.66mg% Iron 0.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
whole grain mustard, fresh lemon juice, freshly ground pepper, fresh white breadcrumbs, racks of lamb
 

Comments