Cook the Book: Rack of Lamb Glazed with Citrus and Vinegar

Cook the Book: Rack of Lamb Glazed with Citrus and Vinegar
14 Ingredients
  • For the lamb:
  • 2 teaspoons whole fennel seed (or 1 teaspoon ground)
  • Juice of 2 lemons
  • Juice of 2 oranges
  • 1 clove garlic, peeled
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon harissa or crushed red pepper flakes
  • 2 full racks of lamb, about 2 to 2 1/4 pounds each (plan on 4 bones per person)
  • 1 1/2 tablespoons salt
  • For the glaze:
  • 1/2 cup balsamic vinegar
  • 1/4 teaspoon red pepper flakes
  • 1/2 tablespoon finely chopped rosemary
  • Sea salt for sprinkling
Nutrition
963
48% daily value
6 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

132% 86

Saturated

181% 36

Trans

- 0

Monounsaturated

- 37

Polyunsaturated

- 7

Carbs

4% 12

Carbs (net)

- 9

Fiber

9% 2

Sugars

- 8

Sugars, added

- 0

Protein

70% 35

Cholesterol

59% 178

Sodium

40% 959

Calcium

7% 75

Magnesium

13% 55

Potassium

13% 609

Iron

21% 4

Zinc

59% 6

Phosphorus

49% 341

Vitamin A

3% 25

Vitamin C

38% 35

Thiamin (B1)

24% 0

Riboflavin (B2)

37% 0

Niacin (B3)

91% 15

Vitamin B6

26% 0

Folate equivalent (total)

12% 49

Folate (food)

- 49

Folic acid

- 0

Vitamin B12

204% 5

Vitamin D

- 0

Vitamin E

10% 1

Vitamin K

3% 3
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