Try this Apricot Glazed Rack of Lamb recipe, or contribute your own.
Suggest a better descriptionRub rack of lamb with salt, pepper and paprika, roast in 325 deg. oven for 1 hour or until internal temp hits 140 deg. Disolve apricot preserves in water. Add garlic, lemon juice, butter and chiles. Simmer to cook down some of the liquid. Brush on rack of lamb and cook in oven to desired doneness. 160 deg. F = medium The sweetness of the preserves mitigates quite a bit of the heat, but lets the flavor of the chiles through nicely, IMHO. As always, substitutions are allowed. Encouraged, even. Posted to CHILE-HEADS DIGEST by "Parkhurst, Scott Contractor"
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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 1 servings | ||
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Calories: 672 | ||
Calories from Fat: 109 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 333.2mg | 11 % | |
Potassium 253.5mg | 7 % | |
Total Carbohydrate 150.6g | 44 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 149.5g | ||
Protein 2.9g | 4 % | |
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: 672
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