Rack Of Lamb
|Butter||30 Milliliter (2 Tablespoon)|
|Finely chopped parsley||30 Milliliter (2 Tablespoon)|
|Shallots||2 , finely chopped|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Breadcrumbs||30 Milliliter (2 Tablespoon)|
|Rack of lamb||2 Pound (2 Racks Of Lamb, 1 Pound /500 Gram Each)|
|Oil||1 1⁄2 Tablespoon (For Basting)|
Preheat barbecue at MEDIUM.
Mix butter, parsley and shallots together.
Add garlic, breadcrumbs and season well; set aside.
Prepare lamb by removing fat from between ribs.
Wrap bones in foil to prevent charring.
Baste lamb with oil and set on hot grill with bone side down.
Partially cover and cook 15 minutes; turn once.
Continue barbecuing 30 minutes partially covered.
Turn often and baste with more oil.
About 2 minutes before lamb is cooked, spread reserved butter mixture over meat.
Serving size: Complete recipe
Calories 3925 Calories from Fat 3232
% Daily Value*
Total Fat 360 g554.1%
Saturated Fat 156.2 g781%
Trans Fat 0 g
Cholesterol 752.5 mg250.8%
Sodium 1139.6 mg47.5%
Total Carbohydrates 27 g9.1%
Dietary Fiber 1.8 g7.4%
Sugars 1.6 g
Protein 133 g266.1%
Vitamin A 77.5% Vitamin C 75.8%
Calcium 28.2% Iron 64.9%
*Based on a 2000 Calorie diet