Directions:
- To make the Soy and Ginger Marinade: in a bowl, combine all the ingredients and stir until well blended.
- For the lamb: Wrap the chop bones with aluminum foil.
- (This will minimize the exposure of bones to the marinade and prevent the bones from turning black during the grilling process.) Marinate the racks of lamb for 1 hour in the refrigerator.
- Preheat the grill.
- Preheat the oven to 350 degrees F.
- Over high heat, grill the racks of lamb until nicely marked and golden brown in color.
- Remove the aluminum foil covering the lamb bones.
- Transfer to a preheated oven to finish cooking to medium rare or.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 522.23 Kcal (2186 kJ) | ||
| Calories from fat | 44.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.99g | 8% | |
|---|---|---|---|
| Sodium | 4469.59mg | 186% | |
| Potassium | 790.55mg | 17% | |
| Total Carbs | 108.91g | 36% | |
| Sugars | 85.47g | 342% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 10.67g | 21% | |
| Vitamin C | 24.6mg | 41% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.1mg | 23% | |
| Calcium | 118.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 141.86 Kcal (594 kJ) | ||
| Calories from fat | 12.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 8% | |
|---|---|---|---|
| Sodium | 1214.16mg | 186% | |
| Potassium | 214.75mg | 17% | |
| Total Carbs | 29.59g | 36% | |
| Sugars | 23.22g | 342% | |
| Dietary Fiber | 0.77g | 11% | |
| Protein | 2.9g | 21% | |
| Vitamin C | 6.7mg | 41% | |
| Iron | 1.1mg | 23% | |
| Calcium | 32.2mg | 12% | |
* 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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