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
1445
72% daily value
4 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

197% 128

Saturated

272% 54

Trans

- 0

Monounsaturated

- 55

Polyunsaturated

- 10

Carbs

6% 17

Carbs (net)

- 14

Fiber

13% 3

Sugars

- 12

Sugars, added

- 0

Protein

105% 53

Cholesterol

89% 267

Sodium

60% 1438

Calcium

11% 112

Magnesium

20% 82

Potassium

19% 913

Iron

32% 6

Zinc

88% 10

Phosphorus

73% 512

Vitamin A

4% 38

Vitamin C

58% 52

Thiamin (B1)

36% 0

Riboflavin (B2)

55% 1

Niacin (B3)

136% 22

Vitamin B6

38% 0

Folate equivalent (total)

18% 74

Folate (food)

- 74

Folic acid

- 0

Vitamin B12

306% 7

Vitamin D

- 0

Vitamin E

15% 2

Vitamin K

4% 5
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