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Picture of Roast Rack of Lamb
mediterranean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3185 kcal 159 %
  • Fat 279 g 429 %
  • Saturated 96 g 479 %
  • Carbs 77 g 26 %
  • Fiber 12 g 46 %
  • Protein 95 g 190 %
  • Cholesterol 412 mg 137 %
  • Sodium 2586 mg 108 %
  • Calcium 445 mg 45 %
  • Magnesium 197 mg 47 %
  • Potassium 1821 mg 39 %
  • Iron 21 mg 118 %
  • Zinc 17 mg 154 %
  • Phosphorus 949 mg 136 %
  • Vitamin A 297 µg 33 %
  • Vitamin C 112 mg 124 %
  • Thiamin (B1) 1 mg 120 %
  • Riboflavin (B2) 2 mg 116 %
  • Niacin (B3) 39 mg 246 %
  • Vitamin B6 1 mg 71 %
  • Folate equivalent (total) 336 µg 84 %
  • Vitamin B12 12 µg 480 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 14 mg 94 %
  • Vitamin K 801 µg 668 %

* 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.

Roast Rack of Lamb with Mint recipes

Ingredients

  • ¾ cup lightly packed fresh flat-leaf parsley leaves
  • ¾ cup fresh breadcrumbs (from 3 slices of bread, crusts removed)
  • ½ cup lightly packed fresh mint leaves, plus whole sprigs for garnish
  • Finely grated zest of 1 lemon
  • 1 garlic clove
  • ⅓ cup extra-virgin olive oil
  • ½ teaspoon coarse salt
  • 1 eight-rib frenched rack of lamb (1 ½ to 1 ¾ pounds), chine bone removed (for easier carving)
  • Coarse salt and freshly ground pepper
  • Olive oil
  • 1 tablespoon plus 1 teaspoon plain Greek-style yogurt
  • Mint jelly, for serving (optional)

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