| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Caprial2 | 1 | Servings | |
INGREDIENTS
| 2 | Sides of rack of lamb | |
| cleaned6 bones | ||
| each | ||
| 2 | T | Olive oil |
| 2 | Heads garlic roasted | |
| Kosher salt to taste | ||
| 2 | T | Cracked black pepper |
| 2 | T | Green peppercorns |
| 2 | T | Pink peppercorns |
INSTRUCTIONS
Heat a large saute pan with olive oil until smoking hot. Place the racks meat side down and sear well. Turn and sear on the other side. Remove the pan from the heat. Remove the racks from the pan. Remove the garlic from the hull and rub on the meat side of the rack. Mix the peppercorns and press into the roasted garlicpaste. Season with kosher salt. Place back into the pan and place in a 350 degree oven for about 15-20 minutes for medium rare doneness. Remove from the oven and allow to sit for 2 minutes before slicing. Serve hot. Converted by MC_Buster. Per serving: 467 Calories (kcal); 29g Total Fat; (50% calories from fat); 9g Protein; 56g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1380
Calories From Fat: 265
Total Fat: 30.1g
Cholesterol: 0mg
Sodium: 289.3mg
Potassium: 367.2mg
Carbohydrates: 239.3g
Fiber: 8.8g
Sugar: 1.3g
Protein: 32.4g