Photo: Emiliano Vittoriosi
Rack of Lamb with Baby Turnips and Mint Salsa Verde
13 ingredients
Makes 6 to 8 servings
openrecipes
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 pound 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 tablespoon plus 1 cup olive oil
- 1 pound baby turnips, stems trimmed, halved or quartered if large
- 1 cup (packed) fresh cilantro leaves
- 2 1/2 cups (packed) fresh mint leaves, divided
- 1 small shallot, finely chopped
- 1 garlic clove, finely grated
- 1 tablespoon fresh lemon juice
- 2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes (optional)
- 3 tablespoons (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 epicurious ·
Recipe sourced from
openrecipes