RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.8829
Energy (kCal)	252.28
Carbohydrates (g)	54.5783
Total fats (g)	4.0003
Fatty acids, total saturated 20:0 (g)	0.0200
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0412
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)	0.0029
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1785
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)	0.1345
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3930
Proline (g)	0.8671
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	9.8098
Adjusted Protein (g)	0.0000
Cystine (g)	0.0765
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.7670
Copper, Cu (mg)	0.1857
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4961
Total lipid (fat) (g)	4.0003
Vitamin K (phylloquinone) (g)	259.2580
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)	0.0400
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.9500
Folate, total (g)	145.4000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2068.3400
Energy (kcal)	252.2800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0127
Fatty acids, total saturated 14:1 (g)	0.0057
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1979
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	18.0659
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	40.4780
Lutein + zeaxanthin (g)	2710.5900
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5549
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)	114.3600
Fatty acids, total saturated 16:0 (g)	0.7624
Carbohydrate, by difference (g)	54.5783
Vitamin D (IU)	0.0000
Fructose (g)	5.5484
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.7419
Tyrosine (g)	0.3641
Potassium, K (mg)	876.1400
Fatty acids, total saturated 12:0 (g)	0.0029
Vitamin A, RAE (g)	102.3700
Serine (g)	0.4580
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4507
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0086
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0041
Histidine (g)	0.2637
Isoleucine (g)	0.3866
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.3038
Water (g)	234.3479
Fatty acids, total saturated 8:0 (g)	0.0000
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)	1049.7200
Sodium, Na (mg)	53.1400
Iron, Fe (mg)	2.4880
Energy (kJ)	1056.0500
Ash (g)	2.1620
Caffeine (mg)	0.0000
Glycine (g)	0.3849
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)	1.3688
Fatty acids, total polyunsaturated (g)	1.4130
Vitamin E (alpha-tocopherol) (mg)	0.4127
Sucrose (g)	2.5454
Vitamin B-6 (mg)	0.2855
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.4189
Beta-sitosterol (mg)	0.0800
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	16.3020
Pantothenic acid (mg)	2.1334
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)	0.0029
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4589
Folate, food (g)	145.4000
Fatty acids, total saturated 20:1 (g)	0.0172
Fatty acids, total monounsaturated (g)	1.2907
Stigmasterol (mg)	0.1200
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.3385
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0029
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	68.2120
Fatty acids, total polyunsaturated 16:1 c (g)	0.0114
Fatty acids, total saturated (g)	0.9499
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	29.1000
Fatty acids, total saturated 10:0 (g)	0.0086
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.8729
Glutamic acid (g)	1.8564
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	47.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	1.0259
Folate, DFE (g)	145.4000
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)	6.3270
Tryptophan (g)	0.0725
Threonine (g)	0.3872
Fatty acids, total polyunsaturated 18:1 c (g)	1.1898
Manganese, Mn (mg)	0.5072
Protein (g)	9.8829
Cryptoxanthin, beta (g)	336.9800
Fatty acids, total saturated 18:1 undifferentiated (g)	1.2522
Betaine (mg)	0.0000
Phosphorus, P (mg)	265.1600
Tocopherol, gamma (mg)	0.5085

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine the marinade ingredients and mix well. | 2. Pour marinade into a large flat glass or ceramic dish. Add the lamb, turning to coat all sides. | 3. Marinate in the refrigerator, meat side down, for 2-3 hours or overnight. | 4. To make orzo salad, cook pasta according to directions on packet and drain well. | 5. While allowing orzo to cool slightly, cut the kernels from the fresh corn. | 6. Combine pasta, corn, juice, zest and remaining ingredients in a large bowl, toss well and season with salt and pepper to taste. | 7. Remove the meat from the marinade and pat dry. | 8. Place the marinade in a small pan and bring to a boil. It is important that the mixture comes to a rapid boil. Reduce heat and simmer until liquid starts to thicken slightly and become glossy. Keep warm. | 9. Heat grill to medium high, and cook the lamb racks for 5-6 minutes each side for medium-rare, or as desired. Allow to rest for 5 minutes. | 10. Spoon orzo salad onto a large platter and place whole racks on top, or separate lamb into 3-4 chop portions and serve on individual plates. | 11. Spoon glaze over and serve with a green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb rack	2		frenched	-	-	-	-
red wine	1 1/2	1/2		-	-	-	-
honey	2	tablespoons		-	-	-	-
garlic clove	3		crushed	-	-	-	-
thyme leave	1	tablespoon		-	-	-	-
salt black pepper			ground	-	-	-	-
orzo pasta	1			-	-	-	-
corn	2	ears	cooked	245.96	53.482	9.3522	3.861
lemon juice zest	1		juice	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
black olive	1/4	cup	chopped	-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
salt black pepper			ground	-	-	-	-

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

Cooking in progress....

Grilled Honey-And-Garlic Lamb Rack With Orzo Salad