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
587
29% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

51% 33

Saturated

53% 11

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 4

Carbs

22% 67

Carbs (net)

- 55

Fiber

48% 12

Sugars

- 27

Sugars, added

- 0

Protein

25% 12

Cholesterol

12% 37

Sodium

35% 829

Calcium

21% 212

Magnesium

20% 83

Potassium

19% 876

Iron

45% 8

Zinc

21% 2

Phosphorus

31% 216

Vitamin A

36% 328

Vitamin C

7% 6

Thiamin (B1)

34% 0

Riboflavin (B2)

29% 0

Niacin (B3)

30% 5

Vitamin B6

49% 1

Folate equivalent (total)

17% 69

Folate (food)

- 44

Folic acid

- 17

Vitamin B12

28% 1

Vitamin D

28% 4

Vitamin E

43% 6

Vitamin K

56% 68

Sugar alcohols

- 0

Water

- 240
Comments
 
×