Directions:
- With a sharp knife, cut each rack of lamb into individual chops. In a small bowl, combine the remaining ingredients. Rub over both sides of chops; place on a rack in a shallow roasting pan. Cover and refrigerate for 2 hours.
- Bake, uncovered, at 400° for 14-16 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 981.35 Kcal (4109 kJ) | ||
| Calories from fat | 678.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.41g | 116% | |
|---|---|---|---|
| Cholesterol | 272.1mg | 91% | |
| Sodium | 1571.71mg | 65% | |
| Potassium | 768.11mg | 16% | |
| Total Carbs | 1.9g | 1% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 63.08g | 126% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 6.3mg | 35% | |
| Calcium | 20.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 514.3 Kcal (2153 kJ) | ||
| Calories from fat | 355.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.52g | 116% | |
|---|---|---|---|
| Cholesterol | 142.6mg | 91% | |
| Sodium | 823.7mg | 65% | |
| Potassium | 402.55mg | 16% | |
| Total Carbs | 0.99g | 1% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 0.3g | 2% | |
| Protein | 33.06g | 126% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 3.3mg | 35% | |
| Calcium | 10.9mg | 2% | |
* 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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