Try this Roast Rack of Spring Lamb recipe, or contribute your own.

Still searching for what to cook ?

Name: Roast Rack of Spring Lamb
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 c Soft white or wholegrain; 2 tb Chopped fresh parsley; 3 Sprigs fresh marjoram;; 2 tb olive oil; 3 Racks spring lamb; (8; ; use 1/2 level; ; thyme); 2 tb Butter melted; ; one); ; teaspoon dried; Few sprigs fresh thyme;; 1 Garlic crushed

Find the most delicious recipes here

INGREDIENTS

4 c Soft white or wholegrain
2 tb Chopped fresh parsley
3 Sprigs fresh marjoram;
2 tb olive oil
3 Racks spring lamb; (8
; use 1/2 level
; thyme)
2 tb Butter ; melted
; one)
; teaspoon dried
Few sprigs fresh thyme;
1 Garlic ; crushed

INSTRUCTIONS

Preheat oven to hot (200 deg C). Remove all excess fat from racks leaving just the little lamb fillet attached to the bones. Slip a small sharp knife under the thin white membrane covering the fillet and trim it away also. Put breadcrumbs, herbs, garlic, butter and oil into a mixing bowl and toss together lightly, then divide evenly and press onto the meat firmly. Place racks into two baking dishes, crumbed side up, and bake in preheated oven for 25 to 35 minutes or until done to your taste. Cut racks into individual portions of 3 or 4 cutlets. Serve with juicy baked tomatoes, boiled new potatoes and spring vegetables. Serves 6 to 8. Per serving: 463 Calories (kcal); 50g Total Fat; (95% calories from fat); 1g Protein; 5g Carbohydrate; 62mg Cholesterol; 243mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

Alert editor

Roast Rack of Spring Lamb

4 c Soft white or wholegrain
2 tb Chopped fresh parsley
3 Sprigs fresh marjoram;
2 tb olive oil
3 Racks spring lamb; (8
 ; use 1/2 level
 ; thyme)
2 tb Butter melted
 ; one)
 ; teaspoon dried
 Few sprigs fresh thyme;
1 Garlic crushed

Preheat oven to hot (200 deg C). Remove all excess fat from racks leaving  just the little lamb fillet attached to the bones. Slip a small sharp knife  under the thin white membrane covering the fillet and trim it away also.  Put breadcrumbs, herbs, garlic, butter and oil into a mixing bowl and toss  together lightly, then divide evenly and press onto the meat firmly. Place  racks into two baking dishes, crumbed side up, and bake in preheated oven  for 25 to 35 minutes or until done to your taste.    Cut racks into individual portions of 3 or 4 cutlets. Serve with juicy  baked tomatoes, boiled new potatoes and spring vegetables. Serves 6 to 8.        Per serving: 463 Calories (kcal); 50g Total Fat; (95% calories from fat);  1g Protein; 5g Carbohydrate; 62mg Cholesterol; 243mg Sodium Food Exchanges:  0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other  Carbohydrates      Converted by MM_Buster v2.0n.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (46g)
Recipe Makes: 1 servings

Calories: 270
Calories from Fat: 269 (100%)

Amt Per Serving		% DV

	Total Fat 29.8g	40 %
	Saturated Fat 15.5g	78 %
	Monounsaturated Fat 10.9g
	Polyunsanturated Fat 1.6g
Cholesterol 61mg		19 %
Sodium 168.3mg		6 %
Potassium 61mg		2 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.2g
Protein 0.7g		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.

About Our Nutrition Facts

Calories per serving: 270

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe