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Rack of Lamb with Toasted Hazelnut Butter

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.248
Energy (kCal)695.4
Carbohydrates (g)56.952
Total fats (g)50.406
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat Oven to 450 degrees F (230C). | 2. Toast hazelnuts in dry, heavy skillet for 5 to 8 minutes or until they become fragrant. | 3. Place in clean towel and rub to remove some of the skins. | 4. Puree to smooth paste, in food processor or blender with butter and hot pepper flakes. | 5. Form into 1-inch (2. 5 cm) cylinder and wrap in waxed paper. | 6. Refrigerate for at least 1 hour or up to 2 days. | 7. (Freeze for up to 2 months, if making ahead). | 8. Set shallow roast pan in preheated oven and allow pan to get hot. | 9. Mix mustard with salt and coat lamb well. | 10. Place racks in hot pan, fat side up and roast for 10 minutes. | 11. Reduce heat to 350F (180C) and roast an additional 20 minutes, or until internal temperature reaches 130F (54C). | 12. Transfer to cutting board and let stand, covererd with tent of foil, for about 5 minutes. | 13. Carve between ribs and top each chop with slice of hazelnut butter. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb rack 4 - - - -
    hazelnut 3/4 cup 239.4 36.0 0.0 12.005999999999998
    butter 1/3 cup 456.0 20.951999999999998 14.248 38.4
    pepper flake 1 pinch - - - -
    dijon mustard 1/4 cup - - - -
    salt 1 teaspoon coarse - - - -

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



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