Well Plated · by Erin Clarke★ 5.0 (4)
Rack of Lamb
NUTRITION · PER SERVING115M COOK
CAL 27%·PRO 100%
CARBS 1G1% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 35G58% OF CAL
13G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A herb-crusted rack of lamb roasted until juicy and tender inside with a fragrant crust of rosemary, garlic, and lemon. An elegant, restaurant-quality main that requires minimal prep.
mainamericanroastbeef🍪 sheet pan⚙️ food processor🔥 ovendairy freegluten free
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ¼ cup fresh rosemary leaves
- 4 cloves garlic (roughly chopped)
- 4 teaspoons kosher salt
- ½ teaspoon ground black pepper
- Zest of 1 medium lemon
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- 2 racks of lamb ("frenched*" (about 1 ¾ to 2 pounds per rack))
At a glance
PER SERVING · TIME 115M
CAL 27%·PRO 100%
CARBS 1G1% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 35G58% OF CAL
13G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1350mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 934mg
- Calcium
- 29mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1350MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.