• Main
  • Recipes
  • Rack of Lamb with Artichokes, New Potatoes and Mint Recipe

Rack of Lamb with Artichokes, New Potatoes and Mint Recipe

Posted by
Rate It!
Rack of Lamb with Artichokes, New Potatoes and Mint
Add your photo!
Ingredients
14
Count
Nutrition
1526
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Combine first 6 ingredients in medium bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
  2. Preheat oven to 450°F.
  3. Fill medium bowl with cold water; squeeze in juice of half a lemon. Cut end off stem of 1 artichoke and rub with lemon. Starting from base, bend each leaf back and snap off at natural break until half of length of exposed leaves is light green. Cut off top dark green part of leaves. Trim all dark green areas off artichoke. Rub with lemon. Cut in quarters lengthwise. Cut out any choke and red-tipped leaves and discard. Place in bowl of lemon water. Repeat with remaining artichokes.
  4. Place 1 tablespoon oil in medium baking pan and place in oven to heat. Drain artichokes and place in another medium baking pan. Add potatoes, 1 tablespoon olive oil and 1 1/2 tablespoons lemon juice to artichokes. Season with salt and pepper. Season lamb with salt and pepper. Place lamb fat side down in baking pan with heated oil. Place vegetables and lamb in oven. Roast 15 minutes. Reduce oven temperature to 375°F and roast 5 minutes.
  5. Remove lamb and vegetables from oven. Spoon 3 tablespoons lamb dripping onto vegetables and mix. Return vegetables to oven. Spread 1 tablespoon mustard over bone side and ends of lamb; press half of breadcrumb mixture into mustard. Turn lamb and spread 1 tablespoon mustard over fat side of lamb; press in remaining crumbs. Return lamb to oven. Continue roasting lamb and vegetables until thermometer inserted into center of lamb registers 130°F for medium-rare and vegetables are just tender, stirring vegetables occasionally, 15 minutes.
  6. Let lamb stand 10 minutes. Slice into chops. Divide between plates, crossing bones in center. Spoon vegetables onto plates and serve.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1525.51 Kcal (6387 kJ)
Calories from fat 534.35 Kcal
% Daily Value*
Total Fat 59.37g 91%
Cholesterol 98.64mg 33%
Sodium 890.48mg 37%
Potassium 5019.5mg 107%
Total Carbs 192.36g 64%
Sugars 15.49g 62%
Dietary Fiber 33.66g 135%
Protein 59.94g 120%
Vitamin C 135.7mg 226%
Vitamin A 0.4mg 12%
Iron 326.7mg 1815%
Calcium 279.5mg 28%
Amount Per 100 g
Calories 91.05 Kcal (381 kJ)
Calories from fat 31.89 Kcal
% Daily Value*
Total Fat 3.54g 91%
Cholesterol 5.89mg 33%
Sodium 53.15mg 37%
Potassium 299.58mg 107%
Total Carbs 11.48g 64%
Sugars 0.92g 62%
Dietary Fiber 2.01g 135%
Protein 3.58g 120%
Vitamin C 8.1mg 226%
Iron 19.5mg 1815%
Calcium 16.7mg 28%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 34.7
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top