RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1659
Energy (kCal)	7.809
Carbohydrates (g)	1.7561
Total fats (g)	0.2358
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0155
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)	0.0075
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)	0.0085
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0052
Proline (g)	0.0046
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1510
Adjusted Protein (g)	0.0000
Cystine (g)	0.0013
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0152
Copper, Cu (mg)	0.0126
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0392
Total lipid (fat) (g)	0.2358
Vitamin K (phylloquinone) (g)	0.0000
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)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.4960
Folate, total (g)	6.7560
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	100.3310
Energy (kcal)	7.8090
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0022
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0016
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3843
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	6.6430
Lutein + zeaxanthin (g)	2.2875
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0056
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)	4.0090
Fatty acids, total saturated 16:0 (g)	0.0671
Carbohydrate, by difference (g)	1.7561
Vitamin D (IU)	0.0000
Fructose (g)	0.1678
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0133
Tyrosine (g)	0.0034
Potassium, K (mg)	38.4195
Fatty acids, total saturated 12:0 (g)	0.0007
Vitamin A, RAE (g)	4.9640
Serine (g)	0.0044
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0057
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)	0.0044
Histidine (g)	0.0022
Isoleucine (g)	0.0046
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0449
Water (g)	16.3815
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)	0.1525
Sodium, Na (mg)	1.0365
Iron, Fe (mg)	0.2383
Energy (kJ)	32.5095
Ash (g)	0.1119
Caffeine (mg)	0.0000
Glycine (g)	0.0054
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)	0.0170
Fatty acids, total polyunsaturated (g)	0.0338
Vitamin E (alpha-tocopherol) (mg)	0.0229
Sucrose (g)	0.0656
Vitamin B-6 (mg)	0.0184
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)	0.0049
Beta-sitosterol (mg)	0.0000
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)	0.0000
Pantothenic acid (mg)	0.0473
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0049
Folate, food (g)	6.7560
Fatty acids, total saturated 20:1 (g)	0.0016
Fatty acids, total monounsaturated (g)	0.0403
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
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)	0.7777
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1026
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	11.6930
Fatty acids, total saturated 10:0 (g)	0.0036
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0058
Glutamic acid (g)	0.0123
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0085
Folate, DFE (g)	6.7560
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)	0.5252
Tryptophan (g)	0.0017
Threonine (g)	0.0046
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.0344
Protein (g)	0.1659
Cryptoxanthin, beta (g)	0.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0354
Betaine (mg)	0.0000
Phosphorus, P (mg)	3.4640
Tocopherol, gamma (mg)	0.0000

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. Preheat oven to 425°F (220°C). | 2. Pat dry the lamb and cut each rack in half. | 3. Set olive oil aside. | 4. Place all remaining ingredients in food processor. | 5. Process until well blended. | 6. In a frying pan, heat olive oil over medium heat and brown lamb on all sides. | 7. (You may have to do this in two batches). | 8. Spread meat/fat side with the olive paste. | 9. Place in roasting pan, bone-side-down. | 10. Roast 25 to 30 minutes, or until lamb is cooked as desired. | 11. Test for doneness. | 12. Cut each group of chops in half and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb rack	2	chops		-	-	-	-
salt black pepper			ground	-	-	-	-
olive black green	1	cup	pitted	-	-	-	-
rosemary	2	tablespoons		4.454	0.7038	0.1125	0.1992
garlic clove	2		peeled	-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
lemon zest	1			-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
extra virgin olive oil	2	tablespoons		-	-	-	-

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

Cooking in progress....

Olive Encrusted Lamb Racks