Rack of Lamb and Cherry Tomatoes
Mostly meat
Amount to eat (1 serving)
Time to prepare: 10 mins to prep
Time to cook: 50 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 0g
Glucose: 1.4g
Fructose: 1.5g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 35.8g
Monounsaturated:39.5g
Polyunsaturated: 7.3g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 1.4g 6%
Net Carbs: 3
Sodium: 132.9mg 6%
Potassium: 699.3
Cholesterol: 172.4

Nutritional Values (g)


Calories: 954 Fat: 88g
Protein: 34g Carbs: 4g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Cherry tomatoes (Red, ripe, raw, year round average)
3 cup cherry tomatoes / 447 grams
Lamb rib (Domestic, separable lean and fat, trimmed to 1/4″ fat, choice, raw)
2 lb / 907 grams
Olive oil (Salad or cooking)
3 tbsp / 40.5 grams
Rosemary (Fresh)
3 tsp / 2.1 grams

Instructions

Step 1
Coarsely chop rosemary. Divide in half.
Step 2
Preheat oven to 425F. Rub lamb with 1 tablespoon oil; sprinkle with 1 1/2 teaspoons rosemary, then salt and pepper. Place on large rimmed baking sheet. Place 2 tablespoons oil, 1 1/2 teaspoons rosemary, and tomatoes in large bowl. Sprinkle with salt and pepper and toss to coat; scatter around lamb. Roast lamb and tomatoes until thermometer inserted into thickest part of lamb registers 135F for medium-rare, about 30 minutes. Let rest 10 minutes. Cut lamb between bones into individual chops. Arrange on platter with tomatoes. cover recipe