Directions:
- In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight. Prepare an outdoor grill or preheat the broiler. Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.26 Kcal (1839 kJ) | ||
| Calories from fat | 341.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.95g | 58% | |
|---|---|---|---|
| Cholesterol | 34.52mg | 12% | |
| Sodium | 1252.63mg | 52% | |
| Potassium | 141.33mg | 3% | |
| Total Carbs | 5.74g | 2% | |
| Sugars | 0.99g | 4% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 13.39g | 27% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 90.4mg | 502% | |
| Calcium | 32.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 202.52 Kcal (848 kJ) | ||
| Calories from fat | 157.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.5g | 58% | |
|---|---|---|---|
| Cholesterol | 15.92mg | 12% | |
| Sodium | 577.52mg | 52% | |
| Potassium | 65.16mg | 3% | |
| Total Carbs | 2.65g | 2% | |
| Sugars | 0.46g | 4% | |
| Dietary Fiber | 0.4g | 3% | |
| Protein | 6.17g | 27% | |
| Vitamin C | 1.8mg | 6% | |
| Iron | 41.7mg | 502% | |
| Calcium | 15mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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