Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
431
Calories
26g
Protein
35g
Fat
4g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 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
- 2 racks of lamb , trimmed and frenched
- 2 tbsp thyme , finely chopped
- 1 tbsp rosemary , finely chopped
- Kosher salt
- Freshly-ground black pepper
- Olive oil
- 1 ½ tbsp smoked paprika
- 1 tbsp garlic powder
Directions
1
Brush both racks of lamb with olive oil. Sprinkle with paprika, garlic powder, and kosher salt and freshly ground black pepper. Rub seasonings into the meat.
2
Place both racks in a bundt pan and tie the end bones together with butcher's twine .
3
Place on the middle rack of the oven and roast for 30–35 minutes, until the meat reaches an internal temperature of 145°F for medium rare.
4
Remove and let rest 10 minutes. Serve.
Recipe sourced from
wikibooks