Try this Rack of Lamb W/ Sun-Dried Cherry Sauce and Parsnip Chips recipe, or contribute your own.
Suggest a better descriptionRemove fat cover from racks and French-trim the bones of any fat. Whisk marinade ingredients together and marinate racks 6 hours or overnight refrigerated. Turn occasionally. Prepare sauce and keep warm. Roast racks in a preheated 425 degree oven until rare to medium rare (120 - 125 degrees internal temperature). Allow racks to rest 5 minutes before slicing. Cut rack into double bone chops and arrange on warm plates with the swiss chard. Spoon sauce around chops and arrange parsnip chips over. Garnish with herb sprigs and serve immediately. Recipe By : COOKING RIGHT SHOW #CR9735 Posted to MC-Recipe Digest V1 #271 Date: Thu, 31 Oct 1996 09:35:11 -0500 (EST) From: Bill Spalding
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 536 | ||
Calories from Fat: 489 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.3g | 72 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 39.5g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.7mg | 0 % | |
Potassium 161.8mg | 4 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 6.5g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 536
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