Directions:
- 1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.
- 2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.
- 3. Pre-heat oven to 400-degrees.
- 4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
- 5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).
- 6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.
- 7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 777.22 Kcal (3254 kJ) | ||
| Calories from fat | 376.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.87g | 64% | |
|---|---|---|---|
| Cholesterol | 98.64mg | 33% | |
| Sodium | 1542mg | 64% | |
| Potassium | 185.62mg | 4% | |
| Total Carbs | 19.65g | 7% | |
| Sugars | 9.71g | 39% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 46.67g | 93% | |
| Vitamin C | 6.3mg | 11% | |
| Iron | 271.3mg | 1507% | |
| Calcium | 45.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 125.89 Kcal (527 kJ) | ||
| Calories from fat | 61.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 64% | |
|---|---|---|---|
| Cholesterol | 15.98mg | 33% | |
| Sodium | 249.77mg | 64% | |
| Potassium | 30.07mg | 4% | |
| Total Carbs | 3.18g | 7% | |
| Sugars | 1.57g | 39% | |
| Dietary Fiber | 0.19g | 5% | |
| Protein | 7.56g | 93% | |
| Vitamin C | 1mg | 11% | |
| Iron | 43.9mg | 1507% | |
| Calcium | 7.4mg | 5% | |
* 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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