Photo: Emiliano Vittoriosi
Roasted rack of lamb with fresh mint balsamic vinaigrette recipe Recipe
9 ingredients
6-4 servings
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Estimated Nutrition (whole recipe, rough)
591
Calories
56g
Protein
38g
Fat
2g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Salad | not in our table | 0 |
| Endive | 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
- 2-3 medium Australian lamb racks (7-8 bones per rack)
- 2 teaspoons thyme, dry, whole
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- ¼ cup olive oil
- ½ cup chicken stock
- 2 tablespoons balsamic vinegar
- 3 tablespoons fresh mint, coarsely chopped
- 8 cups salad greens (optional), such as curly endive, frisée or your favorite, washed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes