Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
443
Calories
26g
Protein
35g
Fat
8g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Zest of 1 lemon
- 4 garlic cloves, finely chopped
- 1 Tbs. crushed dried rosemary
- 1 Tbs. crushed dried thyme
- 1⁄4 cup plus 2 Tbs. extra-virgin olive oil
- 2 racks of lamb, Frenched
- Salt and freshly ground pepper, to taste
- 1 lemon, cut into 8 wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes