22 Ingredients
  • 1 rack of lamb with 8 bones (about 2 pounds), excess fat trimmed
  • 1 tablespoons plus 1/2 teaspoon Emeril's Creole Seasoning, recipe follows
  • 3/4 cup plain breadcrumbs
  • 2 teaspoons chopped fresh rosemary
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup Creole or other whole-grain mustard
  • Apple-Mint Puree, recipe follows, for serving
  • 4 sprigs fresh mint, for garnish, optional
  • 5 tablespoons sweet paprika
  • 1/4 cup salt
  • 1/4 cup garlic powder
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons onion powder
  • 2 tablespoons cayenne pepper
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme
  • 2 medium Pink Lady, Gala, or Fuji apples
  • 2 cups apple cider
  • 1/4 cup chopped onion
  • 3 teaspoons cider vinegar
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh mint
Nutrition
1959
98% daily value
4 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

246% 160

Saturated

332% 66

Trans

- 0

Monounsaturated

- 68

Polyunsaturated

- 14

Carbs

23% 68

Carbs (net)

- 56

Fiber

48% 12

Sugars

- 27

Sugars, added

- 0

Protein

131% 66

Cholesterol

105% 316

Sodium

70% 1683

Calcium

28% 277

Magnesium

38% 151

Potassium

45% 1576

Iron

75% 13

Zinc

82% 12

Phosphorus

103% 721

Vitamin A

36% 326

Vitamin C

10% 6

Thiamin (B1)

52% 1

Riboflavin (B2)

63% 1

Niacin (B3)

136% 27

Vitamin B6

53% 1

Folate equivalent (total)

30% 120

Folate (food)

- 95

Folic acid

- 17

Vitamin B12

139% 8

Vitamin D

0% 0

Vitamin E

36% 7

Vitamin K

98% 78
Comments
 
×