Try this Main - Rosemary and garlic Rack of Lamb recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400°F.
Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place in a roasting pan. Roast for 30 minutes.
Reduce the oven temperature to 350°F and continue to cook for about one hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145°F to 150°F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken broth and wine to deglaze the pan, scraping the bottom with a wooden spoon. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice a leg of lamb off the rack and serve with sauce drizzled over the top.
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Serving Size: 1 Serving (788g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1453 | ||
Calories from Fat: 834 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.6g | 124 % | |
Saturated Fat 26.5g | 133 % | |
Monounsaturated Fat 38.3g | ||
Polyunsanturated Fat 19.9g | ||
Cholesterol 460mg | 142 % | |
Sodium 437.8mg | 15 % | |
Potassium 1420.6mg | 37 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 9.7g | ||
Protein 115.3g | 165 % | |
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: 1453
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