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Nutrition Facts
Serving Size 71 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 7 g 35%
Trans Fat 1.0 g
Cholesterol 50 mg 17%
Sodium 520 mg 22%
Total Carbohydrate 3 g 1%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 14 g
Vitamin A 2% Iron 10%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cracked Pepper & Herb Rack of Lamb
Prep Time
1 h 30 m
Cook Time
40 minutes
Total Time
2 h 10 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Frenched rack of lamb
2 Tbsp cracked black pepper, plus more as needed to taste
2 Tbsp fresh rosemary, chopped
1 Tsp kosher salt, plus more as needed
3 Tbsp extra virgin olive oil, plus more as needed
1 Tbsp fresh garlic, minced or zested
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Instructions

1
Rub lamb with cracked pepper, rosemary, salt, olive oil and garlic. Place in a resealable bag and allow to marinate for at least 1 hour. Overnight is best.
2
Preheat oven to 450ºF.
3
Set a cast iron pan over medium high heat. Place lamb fat side down and sear for 3 to 5 minutes just to get color.
4
Flip lamb over, turn off heat and place pan in oven. Roast for 25 to 35 minutes, depending on desired doneness. Allow to rest before carving, season to taste as needed.

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