Try this Moroccan Spiced Rack of Lamb with Chickpea Polenta recipe, or contribute your own.
Suggest a better descriptionSprinkle the rack of lamb liberally with the avieh spice. Place in a pre-heated oven for 12-15 minutes until cooked pink. At the same time, coat the vegetables with a little oil and roast in the same oven until golden. Bring the milk and garlic to the boil in a saucepan. Rain in the polenta and cook, stirring continuously until the polenta leaves the sides of the plan clean. Add the pureed chickpeas, season to taste. Heat the meat stock with the coriander and mint, add the butter in small pieces, whisking consistently. To serve, dress a spoonful of polenta in each serving bowl, cut the lamb rack into cutlets, dress on the polenta. Add the vegetables to the sauce and carefully pour over the lamb. Serve immediately.
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Serving Size: 1 Serving (646g) | ||
Recipe Makes: 2 | ||
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Calories: 1575 | ||
Calories from Fat: 656 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.9g | 97 % | |
Saturated Fat 32.9g | 165 % | |
Monounsaturated Fat 24.8g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 203.7mg | 63 % | |
Sodium 379.3mg | 13 % | |
Potassium 2654.6mg | 70 % | |
Total Carbohydrate 152g | 45 % | |
Dietary Fiber 39.2g | 157 % | |
Sugars, other 112.8g | ||
Protein 83.5g | 119 % | |
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: 1575
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