Roast Rack Of Lamb With Potatoes
|Parsley butter||1⁄2 Cup (8 tbs) (Recipe Follows)|
|Rack of lamb||2 1⁄2 Pound (1 Piece)|
|Red potatoes||6 , scrubbed (Each 2 To 2 1/2 Inches In Diameter, Thin-Skinned)|
Prepare Parsley Butter and rub about 1 1/2 tablespoons over all sides of lamb.
Place lamb, fat side up, in a shallow roasting pan; insert a meat thermometer in thickest part not touching bone.
Pierce unpeeled potatoes in several places; arrange in pan beside lamb.
Roast in a 425° oven until meat thermometer registers 145°F for medium-rare and potatoes feel soft when squeezed about 35 minutes.
If lamb is done before potatoes, remove it from pan and keep warm.
To serve, cut lamb between ribs into individual chops; offer remaining Parsley Butt
Serving size: Complete recipe
Calories 5779 Calories from Fat 4365
% Daily Value*
Total Fat 487 g749.8%
Saturated Fat 233.6 g1168.2%
Trans Fat 0 g
Cholesterol 1118 mg372.7%
Sodium 653.2 mg27.2%
Total Carbohydrates 165 g55.1%
Dietary Fiber 12.7 g50.8%
Sugars 6.4 g
Protein 180 g360.1%
Vitamin A 60% Vitamin C 285.7%
Calcium 35.6% Iron 91%
*Based on a 2000 Calorie diet