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Rack of Lamb Persille

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.6244
Energy (kCal)387.802
Carbohydrates (g)25.9889
Total fats (g)29.0147
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450 degrees F. | 2. French the lamb by trimming the tips of the ribs to the bone and form the rack into a crown. | 3. Rub the fat side of each rack with mustard. | 4. In a saute pan, melt the butter over medium-low heat and cook shallots for 2 minutes, stirring constantly. | 5. Remove from the heat. Add thyme, bread crumbs, salt and pepper to taste and pat the mixture evenly onto the mustard, and arrange crumb side up in a roasting pan. Roast for 30 minutes, or until meat thermometer reaches 130-140 for medium rare. | 6. Carefully remove from the oven and let stand for 10 minutes. | 7. To serve, interlock the ribs, transfer to a serving platter and cut the chops. If you like, you could put paper frills on the frenched end bone of each chop. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rack lamb 2 - - - -
    dijon mustard 3 tablespoons - - - -
    butter 1/4 cup unsalted 342.0 15.714 10.686 28.8
    shallot 1/3 cup minced 38.4 8.96 1.3333 0.0533
    thyme 1/4 teaspoon crumbled dried 0.20199999999999999 0.0489 0.0111 0.0034
    italian breadcrumb 1 1/2 1/2 - - - -
    salt - - - -
    pepper - - - -
    parsley 1/3 cup minced 7.2 1.266 0.594 0.158

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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