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Rack of Lamb ‘yucatecan’

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.3127
Energy (kCal)133.612
Carbohydrates (g)1.9561
Total fats (g)13.8627
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place annatto seeds, cinnamon, garlic, oregano, peppercorns, coriander seeds, cloves and salt in a processor and whiz up until combined. | 2. Then add vinegar and oil, and mix well. | 3. Cut little x’s in the fat of lamb racks. Then smear all over with the spice mix and refrigerate for at least 2 hours. | 4. When ready, preheat oven to the highest degree. | 5. Sprinkle the lamb with flour and cook in the oven for 10-12 mins (for medium-rare). | 6. Serve with a simple green salad or beans on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    annatto seed 1 tablespoon - - - -
    cinnamon 1 - - - -
    garlic clove 4 -5 - - - -
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    black peppercorn 1 teaspoon - - - -
    coriander seed 1 teaspoon 5.364 0.9898 0.2227 0.3199
    clove 4 cloves - - - -
    sea salt 1 teaspoon - - - -
    cider vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    rack lamb 4 - - - -
    plain flour 1 1/2 1/2 - - - -

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



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