Roasted Lamb Rack & Spring Vegetables Recipe

Recipe By Taste

The secret to cooking the spuds more quickly is to pop them in the microwave before roasting.

4.5
30 Rating -
Rate
Non Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Roasted Lamb Rack & Spring Vegetables
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ingredients serve

Ingredients for Roasted Lamb Rack & Spring Vegetables Recipe

  • 1 Small potatoes, peeled, coarsely chopped
  • 1/2 tablespoon Water
  • 1/2 Large zucchini, ends trimmed, cut into batons
  • 1/2 Large red onions, cut into wedges
  • 1/4 Large red capsicum, halved, deseeded, cut into strips
  • 1.50 Garlic Cloves
  • As required Olive Oil Spray
  • 1/2 teaspoon Fresh thyme leaves
  • 1 French trimmed lamb racks
  • 62.50 gram 1 punnet cherry tomatoes
Nutrition
value
339
calories per serving
17 g Fat4 g Protein42 g Carbs6 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    4g
  • Carbs
    42g
  • Fiber
    6g

MacroNutrients

  • Carbs
    42g
  • Protein
    4g
  • Fiber
    6g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    97mg
  • Iron
    4mg
  • Vitamin A
    9mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    51mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    54mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    65mg
  • Manganese
    3mg
  • Phosphorus
    97mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste