Try this *Rosemary Pesto Rack of Lamb recipe, or contribute your own.
Suggest a better descriptionPosition rack in center of oven and preheat to 450°F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper.
Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.
Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs
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Serving Size: 1 Recipe (19g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 121 | ||
Calories from Fat: 107 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 96.3mg | 3 % | |
Potassium 19.9mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.2g | ||
Protein 2.6g | 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: 121
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