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Nutrition Facts
Serving Size 315 g
(Approx. 4 Servings)
Amount Per Serving
Calories 420 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 9 g 45%
Trans Fat 1.0 g
Cholesterol 175 mg 58%
Sodium 790 mg 33%
Total Carbohydrate 51 g 17%
Dietary Fiber 0 g 0%
Sugars 48 g
Protein 47 g
Vitamin A 0% Iron 30%
Vitamin C 20% 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.
Spiced Rack of Lamb with Sweet Fruit Glaze
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 h 5 m
4  People


Recipe makes 4 Servings

1 H-E-B Rack Of Lamb, Frenched
2 Tbsp Adams Reserve 5 Spice Chipotle Rub
1 cup(s) Robert's Reserve Cran Razz Sauce
1 cup(s) Robert's Reserve Pineapple Coconut Mango Tequila Sauce
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Preheat oven to 375°F. Prep a roasting pan with rack or baking sheet with baking rack; set aside.
Score fat-cap of lamb in a cross-hatch pattern, just through the fat, then season with chipotle rub.
Roast on baking rack about 50 minutes or until internal temperature reaches 155°F.
While lamb is roasting, in medium sauce pan, combine cran razz and pineapple coconut mango tequila sauce over medium heat. Cook until sauce begins to simmer then remove from heat and set aside.
After 50 minutes, carefully remove lamb from oven and, using a basting brush, coat lamb with glaze; roast an additional 5 minutes.
Let lamb rest 5 minutes before slicing and serve with extra sauce, if desired.
Chef's Note: Garnish with fresh herbs like chopped cilantro or Thai basil.



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