Directions:
- Preheat oven to 425°F. 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 135°F for medium-rare, about 30 minutes. Let rest 10 minutes. Cut lamb between bones into individual chops. Arrange on platter with tomatoes. cover recipe
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 364.48 Kcal (1526 kJ) | ||
| Calories from fat | 237.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.4g | 41% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 72.13mg | 3% | |
| Potassium | 406.64mg | 9% | |
| Total Carbs | 6.91g | 2% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 22.12g | 44% | |
| Vitamin C | 23.9mg | 40% | |
| Iron | 179.2mg | 995% | |
| Calcium | 18.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 89.36 Kcal (374 kJ) | ||
| Calories from fat | 58.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.47g | 41% | |
|---|---|---|---|
| Cholesterol | 16.12mg | 22% | |
| Sodium | 17.68mg | 3% | |
| Potassium | 99.7mg | 9% | |
| Total Carbs | 1.7g | 2% | |
| Sugars | 1.25g | 20% | |
| Dietary Fiber | 0.44g | 7% | |
| Protein | 5.42g | 44% | |
| Vitamin C | 5.9mg | 40% | |
| Iron | 43.9mg | 995% | |
| Calcium | 4.6mg | 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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