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Lamb with Merlot-Butter Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1525
Energy (kCal)310.054
Carbohydrates (g)12.114
Total fats (g)28.042
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400F degrees. | 2. Spread mustard on top and bottom of lamb, then sprinkle on rosemary, salt and pepper-- you will have to pat the rosemary gently to ensure it sticks. | 3. In a small bowl, mix together the breadcrumbs, garlic and parsley. | 4. Pat this mixture firmly onto lamb. | 5. In an oven-proof and stovetop-proof dish that will hold the lamb, heat enough olive oil over medium-high heat to lightly coat the bottom of the pan. | 6. Place lamb in pan and quickly sear on each side, about 4 minutes per side. | 7. Immediately place pan in oven and roast for about 20 minutes or until meat thermometer registers 135-degrees for medium-rare; cook longer if you wish. | 8. Remove lamb from pan and place on a warm plate; tent with foil and set aside. | 9. Place pan on stovetop, over medium-high heat. | 10. Pour in the Merlot and cook until reduced and slightly thickened, scraping up any browned bits-- it will take about 8 to 10 minutes. | 11. Add the butter to pan, whisking constantly until butter melts and melds into sauce. | 12. Remove foil from lamb and slice, cutting through middle of ribs. | 13. Arrange lamb on 2 individual plates and pour a small amount of sauce over meat; serve remaining sauce on the table. | 14. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rack lamb 1 trimmed frenched - - - -
    dijon mustard 2 tablespoons - - - -
    rosemary 2 teaspoons chopped 1.834 0.2898 0.0463 0.08199999999999999
    salt - - - -
    black pepper ground - - - -
    wheat breadcrumb 1/3 cup - - - -
    garlic 4 cloves minced 17.88 3.9672 0.7632 0.06
    flat leaf parsley 3 tablespoons chopped - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    merlot 1 cup - - - -
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4

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



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