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Picture of Provençal Rack of Lamb
middle eastern brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2007 kcal 100 %
  • Fat 155 g 239 %
  • Saturated 56 g 281 %
  • Carbs 95 g 32 %
  • Fiber 14 g 55 %
  • Protein 61 g 121 %
  • Cholesterol 252 mg 84 %
  • Sodium 232 mg 10 %
  • Calcium 164 mg 16 %
  • Magnesium 199 mg 47 %
  • Potassium 3218 mg 68 %
  • Iron 10 mg 55 %
  • Zinc 11 mg 100 %
  • Phosphorus 795 mg 114 %
  • Vitamin A 108 µg 12 %
  • Vitamin C 126 mg 140 %
  • Thiamin (B1) 1 mg 67 %
  • Riboflavin (B2) 1 mg 64 %
  • Niacin (B3) 26 mg 164 %
  • Vitamin B6 2 mg 160 %
  • Folate equivalent (total) 165 µg 41 %
  • Vitamin B12 7 µg 288 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 8 mg 52 %
  • Vitamin K 53 µg 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Provençal Rack of Lamb

Ingredients

  • 2 garlic cloves
  • 2 teaspoons chopped thyme
  • 1 teaspoon chopped rosemary
  • 3 tablespoons olive oil, divided
  • 2 medium tomatoes, halved
  • 1 (1-pound) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
  • 2 medium shallots, thinly sliced (1/3 cup)
  • 2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
  • 2 tablespoons water

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