Photo: Emiliano Vittoriosi
Rack of Lamb with Baby Turnips and Mint Salsa Verde
13 ingredients
6-8 servings
openrecipes
Baby turnips and the season's first onions go into the minty salsa verde for this rack of lamb dish.
Estimated Nutrition (whole recipe, rough)
539
Calories
29g
Protein
36g
Fat
29g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- 1 small cipolline or pearl onions
- Kosher salt
- 2 racks of lamb (3-3 1/2 pounds total), rib bones frenched, left at room temperature for 1 hour
- Freshly ground black pepper
- 1 plus 1 cup olive oil
- 1 baby turnips, stems trimmed, halved or quartered if large
- 1 (packed) fresh cilantro leaves
- 2 1/2 (packed) fresh mint leaves, divided
- 1 small shallot, finely chopped
- 1 garlic clove, finely grated
- 1 fresh lemon juice
- 2 Aleppo pepper or 1/2 teaspoons crushed red pepper flakes (optional)
- 3 (or more) red wine vinegar, divided
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes