Directions:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool to room temperature. Remove 1 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning once or twice.
- Drain and discard the marinade. Cover rib ends of lamb with foil. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 15 minutes.
- Baste with reserved marinade. Grill or broil 5-10 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.57 Kcal (1359 kJ) | ||
| Calories from fat | 194.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.58g | 33% | |
|---|---|---|---|
| Cholesterol | 32.88mg | 11% | |
| Sodium | 739.24mg | 31% | |
| Potassium | 131.36mg | 3% | |
| Total Carbs | 20.92g | 7% | |
| Sugars | 19.01g | 76% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 10.39g | 21% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 89.8mg | 499% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 137.95 Kcal (578 kJ) | ||
| Calories from fat | 82.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.17g | 33% | |
|---|---|---|---|
| Cholesterol | 13.97mg | 11% | |
| Sodium | 314.19mg | 31% | |
| Potassium | 55.83mg | 3% | |
| Total Carbs | 8.89g | 7% | |
| Sugars | 8.08g | 76% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 4.41g | 21% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 38.2mg | 499% | |
| Calcium | 6.5mg | 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.
Try this similar recipes
-
Grilled Rack of Lamb
Apple cider or 2 cups apple juice, Cider vinegar and 8 more.. -
Pork 'n' Slaw Sandwiches
Cider vinegar, Sugar, Canola oil, Dijon mustard and 10 more.. -
Brisket Mop
Beer, Apple cider, Cider vinegar, Coffee and 6 more.. -
Barbecue Glazed Chicken
Shallots, finely chopped (2 3/4 cups), Olive oil and 9 more.. -
Party Franks
Chopped onion, Vegetable oil, Ketchup, Water and 11 more.. -
Asparagus Sandwich
Asparagus , medium size, ends snapped and stems peeled and 12 more.. -
Party Franks
Chopped onion, Vegetable oil, Ketchup, Water and 11 more.. -
New Wave Spinach Salad
Dressing, Lemon juice, Canola oil, Honey, Dijon mustard and 12 more.. -
Sweet Potato Salad
Sweet potatoes, Green pepper, diced, Parsley, chopped and 8 more.. -
Lamb Rack A LA Francaise
Racks of lamb, Brandy, Dijon mustard, Dried tarragon, Salt and 4 more.. -
Cabbage and Celery Root Slaw
Cider vinegar, Dijon mustard, Canola oil, Honey and 6 more..
Also Try
-
-
-
-
-
Grilled Rack of Lamb with Saffron Rice
Diced onion, Garlic cloves, minced, Uncooked basmati rice and 12 more.. -
Grilled Rack of Lamb With a Port Wine Fig Sauce
Racks of lamb (8-10 oz each, 4-6 chops ), Olive oil and 16 more.. -
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
