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Moroccan Rack of Lamb

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.9318
Energy (kCal)423.951
Carbohydrates (g)11.6016
Total fats (g)43.2966
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. About an hour before roasting, remove lamb from refrigerator. | 2. Trim excess fat. | 3. Stir oil with seasonings and garlic. | 4. Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side. | 5. Place each rack as it is coated on a large baking sheet with shallow sides. | 6. Depending on pan size, bone ends may lay on pan edges. | 7. For even cooking, leave coated lamb at room temperature for 1 hour. | 8. Or lamb can be refrigerated, lightly covered, up to 1 day. | 9. Bring to room temperature before roasting. | 10. When ready to roast, preheat oven to 400F (200C). | 11. Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C). | 12. Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rack lamb 3 - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    cumin 1 tablespoon ground 22.5 2.6544 1.0686 1.3362
    coriander 1 tablespoon ground 14.9 2.7495 0.6185 0.8885
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    cinnamon 1 teaspoon - - - -
    black pepper 1 teaspoon coarse ground 5.773 1.4708 0.239 0.075
    salt 1/2 teaspoon - - - -
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045

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



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