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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 450°F. | 2. Brush the lamb with 2 tablespoons of the oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add one of the lamb racks, fat-side down; brown on all sides, about 6 minutes. Transfer to a roasting pan. Repeat with remaining rack. Reserve skillet with pan juices. | 3. Roast lamb until an instant-read thermometer inserted into thickest part of the lamb and not touching bone registers 125F to 130F for medium-rare, 18 to 20 minutes. | 4. Add the remaining tablespoon oil to the skillet with pan juices and heat over medium-high heat. Add the bell pepper, scallion whites, and a pinch of salt and pepper. Cook, stirring occasionally, for 2 minutes. | 5. Add the broth, bring to a gentle simmer, reduce the heat to medium-low, and cook until the vegetables are tender, about 8 minutes. | 6. Remove from heat, stir in the scallion greens and marjoram, season to taste with salt and pepper, and cover to keep warm. | 7. Transfer the lamb to a cutting board, and let rest for 10 minutes. Slice into individual chops and serve with the vegetables and pan juices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rack lamb	2			-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
red bell pepper	2		cut	-	-	-	-
scallion	5		sliced separated	160.0	36.7	9.15	0.95
chicken broth	3/4	cup		58.59	1.4175	8.3538	1.9656
marjoram	3/4	teaspoon	chopped	1.2195	0.2725	0.057	0.0317

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