Marinated Rack of Lamb with Mustard and Vinegar
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INGREDIENTS
- 1/4 c Raspberry wine ; or red wine
- 1/4 c Garlic ; chopped
- 1/4 c Dijon mustard
- 1/4 c olive oil
- 2 1 1/3- pound Racks of lamb
- 2 tb Golden brown sugar
INSTRUCTIONS
Begin marinating the lamb one day ahead. Whisk mustard, vinegar, oil, garlic and brown sugar in medium bowl to blend. Place lamb in 13 x 9 x 2-inch glass baking dish. Spread marinade over each lamb rack. Cover dish with plastic wrap and refrigerate lamb overnight. Preheat oven to 425F. Transfer lamb to rimmed baking sheet; reserve marinade. Sprinkle lamb with salt and pepper. Roast lamb to desired doneness, basting occasionally with reserved marinade, about 25 minutes for medium-rare. Cut lamb between bones into chops. Divide chops among 4 plates and serve. Serves 4. Bon App?tit December 1997 R.S.V.P.; Old City House Inn & Restaurant, St. Augustine FL Posted to recipelu-digest by Sandy
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1390g) | ||
| Recipe Makes: 1 | ||
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| Calories: 3092 | ||
| Calories from Fat: 1990 (64%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 221.2g | 295 % | |
| Saturated Fat 100g | 500 % | |
| Monounsaturated Fat 95.5g | ||
| Polyunsanturated Fat 11.2g | ||
| Cholesterol 788.3mg | 243 % | |
| Sodium 2259.7mg | 78 % | |
| Potassium 3731.3mg | 98 % | |
| Total Carbohydrate 45.1g | 13 % | |
| Dietary Fiber 4.7g | 19 % | |
| Sugars, other 40.4g | ||
| Protein 220.5g | 315 % | |
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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. |
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Calories per serving: 3092
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