Roast Peppered Rack of Lamb

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  • cook: 0 hr
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  • Summary

    Spring lamb is a delight of the season. Ask your butcher for a nine-rib rack, if possible, and have it "French cut" (meat between the rib bones removed) and fully trimmed.

    Ingredients

    • 2 tablespoons black peppercorns
    • 4 or 5 garlic cloves, peeled
    • 1 tablespoon kosher salt
    • 3 tablespoons olive oil
    • 9-rib rack of lamb, French cut and trimmed
    • 1 tablespoon vegetable oil, for sauteing

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 129 % Daily Value *
    • Total Fat: 14 g 21.16%
    • Saturated Fat: 2 g 9.49%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1543 mg 64.3%
    • Calcium: 14 mg 1.4%
    • Potassium: 32 mg 0.92%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.99%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 2 g %
    • Dietary Fiber: 0 g 1.74%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 0.5%
    • Vitamin C 1.6%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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