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Roasted Double Cut Lamb Chops

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Nutrition Facts

Serving Size: 17.88 oz
Amounts Per Serving
Calories 1040
Calories from Fat 340
% Daily Value*
Total Fat 38g 58%
Saturated Fat 13g 65%
Trans Fat 0g  
Cholesterol 225mg 75%
Sodium 1410mg 59%
Potassium 1140mg 35%
Total Carbohydrate 81g 27%
Dietary Fiber 5g 20%
Sugars 8g  
Protein 86g  
 
Vitamin A 0% Vitamin C 0%
Calcium 25% Iron 60 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4
Optional Ingredients not included in Nutritional Facts

Yield: 1 Serving
Serving Size: 17.88 oz

Ingredients

Amount Ingredients
1 Tbsp. Dijon Mustard
1 tsp. Rosemary, Fresh, Finely Chopped
1 cup Panko Bread Crumbs
1 each Domestic Lamb Rack (4 Bones), Completely Trimmed
1 1/2 oz. Custom Culinary® Gold Label Demi-Glace Sauce, Hot
1 each Rosemary Sprig

Recommended Product: 9662 Gold Label Demi-Glace Sauce

Directions

  1. Blend mustard and rosemary; coat lamb meat evenly with mustard mixture. (Do not coat bones)
  2. Coat all mustard with bread crumbs.
  3. Bake in 350° F oven for 20-30 minutes until desired temperature (photo is medium cooked).
  4. After baking, allow rack to rest 10 minutes.
  5. Pool Gold Label Demi-Glace Sauce on plate.
  6. Cut cooked lamb in half; interlink bones. Place ontop of sauce. Garnish with rosemary sprig.

Optional Ingredients: Serve with 3 oz. root vegetable medley (steamed carrots, beet, and parsnips seasoned with whole butter, sea salt, and fresh ground pepper) and 3 oz. roasted garlic mashed potatoes.


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