RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.4808
Energy (kCal)	81.296
Carbohydrates (g)	17.9177
Total fats (g)	0.9356
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3193
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1893
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0275
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2526
Proline (g)	0.1726
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4584
Adjusted Protein (g)	0.0000
Cystine (g)	0.0470
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.5725
Copper, Cu (mg)	0.3076
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2416
Total lipid (fat) (g)	0.9356
Vitamin K (phylloquinone) (g)	4.0541
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0076
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	11.2360
Folate, total (g)	105.8110
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3714.1040
Energy (kcal)	81.2960
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0036
Fatty acids, total saturated 14:1 (g)	0.0013
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0571
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.3376
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0195
Vitamin C, total ascorbic acid (mg)	35.1388
Lutein + zeaxanthin (g)	20.0245
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2117
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	68.3840
Fatty acids, total saturated 16:0 (g)	0.1575
Carbohydrate, by difference (g)	17.9177
Vitamin D (IU)	0.0000
Fructose (g)	0.5085
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.4695
Tyrosine (g)	0.1152
Potassium, K (mg)	563.5555
Fatty acids, total saturated 12:0 (g)	0.0026
Vitamin A, RAE (g)	185.7570
Serine (g)	0.1584
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1946
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0052
Histidine (g)	0.0831
Isoleucine (g)	0.1684
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.0515
Water (g)	130.4986
Fatty acids, total saturated 8:0 (g)	0.0023
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	8.4375
Sodium, Na (mg)	31.1675
Iron, Fe (mg)	11.3743
Energy (kJ)	339.5005
Ash (g)	2.3058
Caffeine (mg)	0.0000
Glycine (g)	0.1882
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1096
Fatty acids, total polyunsaturated (g)	0.4342
Vitamin E (alpha-tocopherol) (mg)	0.1061
Sucrose (g)	0.1972
Vitamin B-6 (mg)	0.3818
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1806
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.4214
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0005
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1186
Folate, food (g)	105.8110
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0444
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0055
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.5371
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2396
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	225.1920
Fatty acids, total saturated 10:0 (g)	0.0103
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1926
Glutamic acid (g)	0.4958
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3010
Folate, DFE (g)	105.8110
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	7.2777
Tryptophan (g)	0.0581
Threonine (g)	0.1554
Fatty acids, total polyunsaturated 18:1 c (g)	0.0167
Manganese, Mn (mg)	1.6026
Protein (g)	4.4808
Cryptoxanthin, beta (g)	2.4050
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0387
Betaine (mg)	0.2047
Phosphorus, P (mg)	88.0240
Tocopherol, gamma (mg)	0.1509

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Middle Eastern >> Lebanese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine the lemon zest, lemon juice, mint, garlic, salt and pepper in a food processor. Pulse a few times and then with the motor running, add the oil. Set aside 1/4 cup of this mixture and refrigerate to use during cooking and serving. The rest will be used as the marinade. | 2. Trim the fat on the lamb racks to a 1/4-inch-thick layer. Poke holes all over the lamb with a fork to help the marinade penetrate. Lightly score the fat layer about 1/16 inch deep in a 1/2 inch diamond pattern. Arrange the racks, fat side up, in a 9x13 inch baking dish, overlapping the bones if necessary to fit the racks in the dish. Brush the salsa verde marinade all over the racks. Cover and refrigerate for at least 8 hours, and up to 24 hours. | 3. Heat the oven to 425°F Take the lamb out of the fridge and arrange the racks fat side up in a large roasting pan or rimmed baking sheet- they should fit in one layer. Brush the top and sides of each rack with 1 Tbs of the reserved salsa verde. Roast for 15 minutes. Brush with 1 Tbs more of the salsa verde and continue to roast to an internal temperature of 130-135F for medium rare, about 15-20 minutes. Let the meat rest for 5 minutes before carving into chops. Drizzle the remaining salsa verde over each serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon zest	1	tablespoon		-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
mint	1	cup		40.128	7.6699	3.0005	0.6658
garlic	2	tablespoons	chopped	25.33	5.6202	1.0812	0.085
salt	2	teaspoons		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
extra virgin olive oil	1/2	cup		-	-	-	-
rack lamb	3		frenched	-	-	-	-

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

Cooking in progress....

Roast Rack of Lamb With Lemon-Mint Salsa Verde