Rack of Lamb with Carrot Salad

Name: Rack of Lamb with Carrot Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 1 carrot; 59 milliliters loosely packed fresh mint leaves, torn; 2 bunches frisée torn; 680 grams frenched rack of lamb (8 ribs); 2 teaspoons olive oil; 4 servings Orange-Pecan Vinaigrette; 1 teaspoon table salt; 2 Tbsps vegetable oil

Rack of Lamb with Carrot Salad is a gluten free, dairy free, fodmap friendly, and whole 30 main course. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 573 calories, 29g of protein, and 50g of fat. Head to the store and pick up olive oil, orange-pecan vinaigrette, table salt, and a few other things to make it today. To use up the pecan you could follow this main course with the Piccadilly’s Cafeteria Pecan Delight – this is a light pecan pie as a dessert.

Instructions

Preheat oven to 30

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Oven

Rub lamb with 2 tsp. olive oil; sprinkle with salt and pepper.

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Salt And Pepper

Olive Oil

Lamb

Dry Seasoning Rub

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.

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Lamb

Cooking Oil

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Frying Pan

Place lamb on a lightly greased wire rack in a roasting pan.

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Lamb

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Roasting Pan

Wire Rack

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.

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Meat

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Kitchen Thermometer

Oven

Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes.

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Lamb

Equipment you will use

Aluminum Foil

Frying Pan

Meanwhile, cut carrot lengthwise into very thin, ribbon-like strips using a vegetable peeler. Toss frise, mint, and carrot strips with desired amount of Orange-Pecan Vinaigrette.

Ingredients you will need

Vinaigrette