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Suggest a better description1. Whisk together the Dijon, soy, garlic, herbs, spices, and oil. 2. Paint the marinade generously over the exposed surfaces of lamb. Place the racks in a roasting pan and let marinate at room temperature for 1 hour. 3. When ready to serve, preheat the oven to 400o. 4. Roast the lab for 25 minutes for medium-rare. Remove to a platter, carve the rack and present. 4 portions Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 28 | ||
Calories from Fat: 21 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 296.3mg | 10 % | |
Potassium 33mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 0.6g | ||
Protein 0.9g | 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: 28
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