Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
758
Calories
58g
Protein
50g
Fat
13g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 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
- 4 racks of lamb, each with 7 or 8 ribs, 3 to
- 3 1⁄2 lb. total, Frenched
- Salt and freshly ground pepper, to taste
- 1⁄2 cup extra-virgin olive oil
- 1 1⁄2 cups roasting crust
- 3 Tbs. Dijon mustard
- 1/3 cup minced shallots
- 1⁄3 cup dry sherry
- 1 cup chicken stock
- 4 tsp. veal demi-glace
- 2 Tbs. unsalted butter, at room temperature
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