Try this Rack of Lamb with Dried Cherry and Green Peppercorn Sauce recipe, or contribute your own.
Suggest a better descriptionA delicious entree from LApogee. Melt butter in medium saucepan over medium heat. Add shallots; saut0 2 minutes. Mix in tomato paste. Add both broths; boil until reduced to 1 1/4 cups, about 25 minutes. Strain sauce into small saucepan. Add cherries, Port, brandy, 1/2 teaspoon rosemary and 1/2 teaspoon marjoram; boil until reduced to 1 cup, about 15 minutes. Mix in peppercorns. Set aside. Preheat oven to 425F. Sprinkle each rack of lamb with 4 1/2 teaspoons rosemary, 4 1/2 teaspoons marjoram and 4 teaspoons parsley; press to adhere. Sprinkle with salt and pepper. Heat oil in large skillet over high heat. Add 1 lamb rack; brown on all sides, about 6 minutes. Place lamb, meat side up, in baking pan. Repeat with second rack. Roast until meat thermometer inserted into center registers 130F for medium-rare, about 18 minutes. Place lamb on carving board; let stand 10 minutes. Bring sauce to simmer. Cut lamb between bones. Serve lamb with sauce. 4 Servings Bon App0tit February 1997 Posted to recipelu-digest Volume 01 Number 335 by jecraig@lan-inc.com on Dec 2, 97
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Serving Size: 1 Serving (4388g) | ||
Recipe Makes: 1 | ||
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Calories: 3305 | ||
Calories from Fat: 1944 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 216g | 288 % | |
Saturated Fat 103.4g | 517 % | |
Monounsaturated Fat 88.1g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 769.7mg | 237 % | |
Sodium 10722mg | 370 % | |
Potassium 6038.4mg | 159 % | |
Total Carbohydrate 61.2g | 18 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 54g | ||
Protein 239.7g | 342 % | |
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: 3305
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