Directions:
- Preheat oven to 300°. Rub lamb with 2 tsp. olive oil; sprinkle with salt and pepper. Let stand 10 minutes.
- Cook lamb in 2 Tbsp. hot oil in a large skillet over high heat 8 to 10 minutes or until browned, turning twice. Place lamb on a lightly greased wire rack in a roasting pan. Bake at 300° for 20 minutes or until a meat thermometer inserted into thickest portion registers 140° to 145° (medium-rare) or to desired degree of doneness. Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes.
- Meanwhile, cut carrot lengthwise into very thin, ribbon-like strips using a vegetable peeler. Toss frisée, mint, and carrot strips with desired amount of Orange-Pecan Vinaigrette.
- Slice lamb into chops. Serve with salad and remaining Orange-Pecan Vinaigrette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2800.55 Kcal (11725 kJ) | ||
| Calories from fat | 1958.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 217.62g | 335% | |
|---|---|---|---|
| Cholesterol | 725.6mg | 242% | |
| Sodium | 5348.3mg | 223% | |
| Potassium | 2490.53mg | 53% | |
| Total Carbs | 12.38g | 4% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 7.89g | 32% | |
| Protein | 166.95g | 334% | |
| Vitamin C | 21.4mg | 36% | |
| Vitamin A | 3.6mg | 119% | |
| Iron | 370.1mg | 2056% | |
| Calcium | 142.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 454.32 Kcal (1902 kJ) | ||
| Calories from fat | 317.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.3g | 335% | |
|---|---|---|---|
| Cholesterol | 117.71mg | 242% | |
| Sodium | 867.63mg | 223% | |
| Potassium | 404.03mg | 53% | |
| Total Carbs | 2.01g | 4% | |
| Sugars | 0.5g | 12% | |
| Dietary Fiber | 1.28g | 32% | |
| Protein | 27.08g | 334% | |
| Vitamin C | 3.5mg | 36% | |
| Vitamin A | 0.6mg | 119% | |
| Iron | 60mg | 2056% | |
| Calcium | 23.1mg | 14% | |
* 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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