Try this Rack of Lamb recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400F
Mix cornmeal, rosemary, garlic, salt and pepper in a small bowl
Brush the fat side of the racks with mustard; coat with the cornmeal mixture
Cook the lamb on a baking sheet for 25-30 minutes for medium-rare; slice the chops and serve immediately
Ask the butcher to French the bones for an elegant presentation
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 15 | ||
Calories from Fat: 1 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 293mg | 10 % | |
Potassium 64.9mg | 2 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.4g | ||
Protein 0.6g | 1 % | |
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: 15
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