Try this Rack of Lamb Dijon recipe, or contribute your own.
Suggest a better descriptionHave the butcher take off the chine bone--or at the very least score it through so that the chops can be cut. The ends of the chops should be Frenched"...so you can see the bone. Put dijon all over the lamb...coat it well. Pat the bread cumbs on top of the mustard, so that they adhere. particularly important on the rounded side...the top. Place lamb in a pre-heated over...450 degrees. Roast for about 35 minutes. This will give you a RARE lamb rack...the only way as far as I am concerned. Rest for 10 minutes and serve. Will serve two, or one very hungry person. Recipe was adapted from FINALLY MICHAELS (RESTAURANT) in Framingham, MA. Enjoy!!!!!
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 429 | ||
Calories from Fat: 55 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 1.1mg | 0 % | |
Sodium 1970.1mg | 68 % | |
Potassium 258.7mg | 7 % | |
Total Carbohydrate 76.7g | 23 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 71.2g | ||
Protein 15.8g | 23 % | |
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: 429
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