Directions:
- Whisk together ingredients and divide into 2 portions. Lightly season lamb with salt. Coat racks with one portion of marinade and set aside the other for the second batch.
- Cover lamb and chill 2 hours or overnight.
- Place lamb racks on cedar plank in pairs, facing one another, so the ribs interlock. Cook for 15 - 20 minutes or until lamb registers 125 degrees on meat thermometer.
- Remove from grill and tent loosely with foil for 5 - 10 minutes. Slice into chops and serve garnished with chopped peanuts and green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.12 Kcal (536 kJ) | ||
| Calories from fat | 57.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.34g | 10% | |
|---|---|---|---|
| Sodium | 338.22mg | 14% | |
| Potassium | 119.29mg | 3% | |
| Total Carbs | 5.75g | 2% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 4.29g | 9% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 0.8mg | 4% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 372.02 Kcal (1558 kJ) | ||
| Calories from fat | 165.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.41g | 10% | |
|---|---|---|---|
| Sodium | 982.09mg | 14% | |
| Potassium | 346.38mg | 3% | |
| Total Carbs | 16.68g | 2% | |
| Sugars | 3.73g | 5% | |
| Dietary Fiber | 3.78g | 5% | |
| Protein | 12.45g | 9% | |
| Vitamin C | 11.3mg | 6% | |
| Iron | 2.3mg | 4% | |
| Calcium | 47mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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