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Suggest a better descriptionSeason and sear lamb racks in a hot pan with 50ml vegetable oil. Preheat oven to 220c, place seared racks on roasting tray with sauteed of roasting vegetables. Roast racks till "pink" - approximately 10-15 minutes, then remove from oven and rest on a clean tray in a warm place. Deglaze roasting tray and mirepoix of roasting vegetables with cabernet merlot, reduce by half and add lamb stock, reduce by further half. Strain reduction into a clean saucepan and remove to sauce consistency. Place baby carrots, parsnips and turnips into a separate saucepan, cover with cold salted water, bring to the boil and simmer until cooked but still slightly crisp. Heat 20g of butter in a skillet, add witlof and sear until browned. Please note witlof requires minimal cooking as it should be eaten crisp. Plunge asparagus into a pan of boiling salted water for 30 seconds and refresh in iced water. Per serving: 1015 Calories (kcal); 104g Total Fat; (89% calories from fat); 3g Protein; 24g Carbohydrate; 153mg Cholesterol; 64mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 20 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 1 servings | ||
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Calories: 808 | ||
Calories from Fat: 808 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.3g | 122 % | |
Saturated Fat 38.5g | 193 % | |
Monounsaturated Fat 36.6g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 150.5mg | 46 % | |
Sodium 7.9mg | 0 % | |
Potassium 21.8mg | 1 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.6g | 1 % | |
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: 808
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