Photo: Emiliano Vittoriosi
Raspberry marinated rack of lamb
8 ingredients
Serves 4
openrecipes
This roast rack of lamb with a difference sees the meat infused with a berry-and-herb sauce.
Estimated Nutrition (whole recipe, rough)
646
Calories
31g
Protein
36g
Fat
53g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Raspberry | 1 cup (123g) | 64 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Green Vegetables | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 350ml/12½fl oz vegetable bouillon
- 300g/10½oz fresh raspberries
- 4 tbsp raspberry jam
- 2 tbsp red wine vinegar
- 1 x 1.4kg/3lb rack of lamb
- ½ tsp dried rosemary
- new potatoes
- steamed green vegetables
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes