Rosemary-Crusted Rack Of Lamb With Roasted Fennel And Red Onion Recipe
Recipe By Rachael Ray
4.9
15 Rating -
Rate
Non Vegdiet
55minstotal
20minsPrep
35minsCook
55m.total
20m.Prep
35m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Rosemary-Crusted Rack Of Lamb With Roasted Fennel And Red Onion Recipe
- 1 Fennel bulbs, cut into eighths
- 1/2 Red onion, cut into eighths
- 3 tablespoon Extra virgin olive oil
- As required Salt and freshly ground pepper
- 1/2 Rack of lamb, trimmed
- 1/2 tablespoon Finely Chopped Fresh Rosemary
- 1 tablespoon Whole grain mustard
- 1 tablespoon Prepared creamy horseradish
Nutrition
value
value
1254
calories per serving
79 g Fat42 g Protein131 g Carbs101 g FiberOther
Current Totals
- Fat79g
- Protein42g
- Carbs131g
- Fiber101g
MacroNutrients
- Carbs131g
- Protein42g
- Fiber101g
Fats
- Fat79g
Vitamins & Minerals
- Calcium3005mg
- Iron48mg
- Vitamin A905mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B315mg
- Vitamin B61mg
- Vitamin B9100mcg
- Vitamin B120mcg
- Vitamin C91mg
- Vitamin E7mg
- Copper3mcg
- Magnesium981mg
- Manganese16mg
- Phosphorus1227mg
- Selenium9mcg
- Zinc10mg
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
Recipe By Rachael Ray