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Lamb in Rosemary Sauce

  • Prep 60 min
  • Total 1 hr 45 min
  • Ingredients 10
  • Servings 2
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Ingredients

Salt and pepper, to taste
1
rack of lamb
3
garlic cloves
2
tablespoons rosemary
1
tablespoon fresh parsley
Zest and juice of 1 lemon
1
tablespoon honey or agave
1/4
cup + 2 tablespoons olive oil
1
tablespoon balsamic vinegar
4
potatoes, peeled

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
3504.2
% Daily Value
Total Fat
300.3g
462%
Saturated Fat
124.1g
621%
Cholesterol
602.3mg
201%
Sodium
1633.2mg
68%
Total Carbohydrate
72.7g
24%
Dietary Fiber
8.6g
35%
Sugars
12.6g
Protein
122.6g
% Daily Value*:
Vitamin C
123.50%
124%
Calcium
19.50%
20%
Iron
80.90%
81%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

If you’d like, you can bake the potatoes in the same dish as the rack of lamb, I did them separately so each dish can retain its individual flavor.

You can also use this recipe with pork chops, loin or leg.

Directions

  • 1 Season the meat with salt and pepper.
  • 2 Crush the garlic, rosemary and parsley. Add lemon zest and combine with 2 tablespoons of olive oil, 1 tablespoons honey and 1 vinegar, and spread all over the meat like a rub. Let marinate in the refrigerator for 1 hour or overnight.
  • 3 Preheat oven to 375°F.
  • 4 Place on a baking dish and cook for 45 minutes or until browned.
  • 5 Cut potatoes in half, place on a separate baking dish, add 1/4 cup olive oil, salt, pepper and rosemary, and bake.
  • 6 Serve and enjoy!

Lamb is one of my favorite Sunday lunch meals. I usually serve it with a side of roasted potatoes with rosemary and garlic. Its delicious aroma fills my kitchen. Try this recipe!

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 20, 2016

Lamb is one of my favorite Sunday lunch meals. I usually serve it with a side of roasted potatoes with rosemary and garlic. Its delicious aroma fills my kitchen. Try this recipe!