Lamb Rack with Shallots Recipe

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Lamb Rack with Shallots
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Ingredients
8
Count
Nutrition
4829
Calories
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Ingredients:

Directions:

  1. Put morels in a bowl and add 2 cups boiling water.
  2. Peel shallots.
  3. Trim and discard most of the surface fat from lamb.
  4. Place an 11- or 12-inch ovenproof nonstick frying pan over medium-high heat. When pan is hot, put lamb rack, fat side down, in pan and cook until brown, 3 to 4 minutes; tip rack back and forth as needed to color evenly. Remove pan from heat (to reduce spattering) and add 2 tablespoons balsamic vinegar and 2 tablespoons madeira. Return to heat and shake pan until most of the liquid evaporates. Remove form heat again and put lamb, bones down, in a 9- by 13-inch pan. Set frying pan aside.
  5. With your hand gently squeeze the morels in water to release grit. Then lift out the mushrooms and squeeze dry. Holding morels under cool running water, again gently massage and squeeze them to release any grit that remains.
  6. Put morels in frying pan. Pouring carefully, without disturbing grit in bowl, measure 1 cup soaking water and add to pan. Discard remaining water. Add shallots, remaining vinegar and madeira, and butter to frying pan. Cover and place on high heat until boiling, then uncover, and boil gently until liquid is reduced by about a third, about 7 minutes.
  7. Place one oven rack in the lowest postion and another in the center of a 450º oven. Set frying pan with shallot mixture on lowest rack and bake until liquid is thick and bubbling, 18 to 22 minutes, shaking occasionally. Keep warm if ready before lamb.
  8. Meanwhile, insert a meat thermometer into center of narrow end of lamb. Five minutes after the shallots have gone into the oven, put lamb on middle rack and roast until thermometer registers 135º for medium-rare, 12 to 15 minutes (large end will be rare; cook about 5 minutes longer for medium to medium-rare). Remove lamb and let stand at least 5 minutes.
  9. Place lamb on a platter and add shallot mixture. Accompany with watercrss. Cut meat apart between ribs. Season to taste with salt and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4828.63 Kcal (20217 kJ)
Calories from fat 2197.64 Kcal
% Daily Value*
Total Fat 244.18g 376%
Cholesterol 293.56mg 98%
Sodium 406.02mg 17%
Potassium 2817.25mg 60%
Total Carbs 493.47g 164%
Sugars 66.61g 266%
Dietary Fiber 22.11g 88%
Protein 153.3g 307%
Vitamin C 103.2mg 172%
Vitamin A 0.1mg 5%
Iron 726.4mg 4036%
Calcium 420.9mg 42%
Amount Per 100 g
Calories 249.91 Kcal (1046 kJ)
Calories from fat 113.74 Kcal
% Daily Value*
Total Fat 12.64g 376%
Cholesterol 15.19mg 98%
Sodium 21.01mg 17%
Potassium 145.81mg 60%
Total Carbs 25.54g 164%
Sugars 3.45g 266%
Dietary Fiber 1.14g 88%
Protein 7.93g 307%
Vitamin C 5.3mg 172%
Iron 37.6mg 4036%
Calcium 21.8mg 42%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 116.1
    Points
  • 129
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

Bad Points

  • High in Sugar,
  • High in Total Fat

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