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Grilled Rack of Lamb with Raw Vegetable Pasta Salad

 
One serving costs about $10.27 One serving costs about $10.27 One serving costs about $10.27

$10.27 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 father's day,4th of july,summer lunch,main course,main dish,dinner
spoonacular Score:78%

Spoonacular Score: 78%

 

Grilled Rack of Lamb with Raw Vegetable Pasta Salad might be just the main course you are searching for. For $10.47 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. One serving contains 1850 calories, 65g of protein, and 139g of fat. Not a lot of people made this recipe, and 1 would say it hit the spot. A mixture of garlic cloves, wine, soy sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the juice of lemon you could follow this main course with the Fruit Juice Pops as a dessert. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is pretty good. Similar recipes include Grilled Rack of Lamb, Grilled Rack of Lamb, and Grilled Rack Of Lamb.

Ingredients

Servings:
1 pkg
1 pkg asparagus
asparagus
0.13 C
0.13 C balsamic vinegar
balsamic vinegar
0.44 tsps
0.44 tsps cooked black peppercorns
cooked black peppercorns
0.5 pkg
0.5 pkg whole cherry tomatoes
whole cherry tomatoes
4 Tbsps
4 Tbsps extra virgin olive oil
extra virgin olive oil
some
some feta cheese
feta cheese
4 cloves
4 cloves garlic
garlic
3 large
3 large garlic cloves
garlic cloves
some
some black fresh ground pepper
black fresh ground pepper
1 Tbsp
1 Tbsp honey mustard
honey mustard
1 null
1 null lemon (juice)
lemon (juice)
3 oz
3 oz kalamata olives
kalamata olives
some
some parmesan cheese
parmesan cheese
1
1  rack of lamb
rack of lamb
1 pinch
1 pinch red pepper flakes
red pepper flakes
0.13 C
0.13 C red wine
red wine
6 oz
6 oz rotini pasta
rotini pasta
1 Tbsp
1 Tbsp soy sauce
soy sauce
1 pkg asparagus
1 pkg
asparagus
0.13 C balsamic vinegar
0.13 C
balsamic vinegar
0.44 tsps cooked black peppercorns
0.44 tsps
cooked black peppercorns
0.5 pkg whole cherry tomatoes
0.5 pkg
whole cherry tomatoes
4 Tbsps extra virgin olive oil
4 Tbsps
extra virgin olive oil
some feta cheese
some
feta cheese
4 cloves garlic
4 cloves
garlic
3 large garlic cloves
3 large
garlic cloves
some black fresh ground pepper
some
black fresh ground pepper
1 Tbsp honey mustard
1 Tbsp
honey mustard
1 null lemon (juice)
1 null
lemon (juice)
3 oz kalamata olives
3 oz
kalamata olives
some parmesan cheese
some
parmesan cheese
1  rack of lamb
1
rack of lamb
1 pinch red pepper flakes
1 pinch
red pepper flakes
0.13 C red wine
0.13 C
red wine
6 oz rotini pasta
6 oz
rotini pasta
1 Tbsp soy sauce
1 Tbsp
soy sauce

Equipment

aluminum foil
aluminum foil
grill
grill
knife
knife
bowl
bowl
aluminum foil
aluminum foil
grill
grill
knife
knife
bowl
bowl


Instructions

  1. PREPARATION for the Rack of Lamb:
  2. 1. Make the marinade and the rub in two separate containers.
  3. 2. Before marinating, remove fat and silver skin from the meat side of the rack. By removing the fat you prevent flare-ups from the grill plus the mustard and black pepper rub is applied directly onto the meat. After removing the fat take a very sharp, thin bladed knife and make a slice between each of the chops on the underside.
  4. 3. Marinate the ribs in the refrigerator for at least 1 hour but preferably several hours before cooking. Baste several times during the marinating process, making sure you get the marinade on both sides and in between each chop.
  5. 4. Remove the meat from the marinade and apply the honey mustard and black pepper rub all over it. Throw the used marinade away. Let the rack stand for 30 minutes before cooking while it warms to room temperature.
  6. 5. Cover the end of the ribs with aluminum foil so they won't char and spray the cooking rack with oil so the lamb doesn't stick. Heat the grill to 350*F (medium) and place the lamb on the grill, bone side down.
  7. 6. Cook for about 10 minutes then flip it over and cook for about 5-7 minutes more or until it is slightly charred. Flip it over again and cook until cooking time reaches 20 minutes or an internal temperature of 140*F for medium rare, 150*F for medium well or 160*F for well done.
  8. PREPARATION for the Pasta Salad:
  9. 1. Boil Rotini in salted and oiled water for 11 minutes or until al dente. Then drain, rinse and shake dry.
  10. 2. In a suitable bowl, mix pasta with oil until thoroughly coated.
  11. 3. Mix in all the rest of the ingredients and refrigerate for at least an hour so that flavors mingle.
  12. 4. Remove from refrigerator and let warn to room temperature before serving. Serve with grated Parmesan.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $10.26
Ingredient
⅛ Cs balsamic vinegar
1 teaspoon cooked black peppercorns
½ packages whole cherry tomatoes
4 tablespoons extra virgin olive oil
some feta cheese
4 cloves garlic
3 larges garlic cloves
1 tablespoon honey mustard
3 ounces kalamata olives
some parmesan cheese
1 rack of lamb
⅛ Cs red wine
6 ounces rotini pasta
1 tablespoon soy sauce
Price
$0.27
$0.22
$1.01
$0.67
$1.41
$0.27
$0.20
$0.12
$0.97
$1.26
$13.23
$0.39
$0.36
$0.12
$20.51

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • With feta cheese, a little goes a long way, so you probably don't need to worry about using low fat varieties (plus, research suggests people who eat full fat dairy are thinner than those who eat reduced fat products!)

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Unfortunately feta cheese is high in sodium, so if you're watching your sodium intake you might need to substitute another cheese. Some say rinsing the cheese also reduces its sodium content.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Traditionally, feta cheese is made from sheep's or goat's milk (or a combination of the two). Now some supermarkets sell "feta-style" cheeses made from cow's milk. If you want the authentic feta experience, be sure to read the label carefully.

  • Size doesn't matter (when buying asparagus). Look for firm, straight stalks and an even green color. Leave limp and otherwise sad looking asparagus behind. Store in the fridge, but use within a few days.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

Disclaimer

Nutritional Information

Quickview
1823k Calories
65g Protein
135g Total Fat
81g Carbs
49% Health Score
Limit These
Calories
1823k
91%

Fat
135g
208%

  Saturated Fat
52g
325%

Carbohydrates
81g
27%

  Sugar
9g
11%

Cholesterol
235mg
79%

Sodium
2175mg
95%

Alcohol
1g
9%

Get Enough Of These
Protein
65g
130%

Selenium
109µg
156%

Vitamin B12
6µg
101%

Vitamin B3
17mg
89%

Phosphorus
865mg
87%

Manganese
1mg
72%

Zinc
9mg
66%

Calcium
623mg
62%

Vitamin B2
0.93mg
54%

Vitamin E
6mg
44%

Vitamin B6
0.77mg
39%

Iron
6mg
36%

Magnesium
132mg
33%

Copper
0.66mg
33%

Vitamin B1
0.44mg
29%

Potassium
979mg
28%

Vitamin B5
2mg
26%

Vitamin K
24µg
23%

Fiber
5g
22%

Vitamin C
16mg
20%

Folate
73µg
18%

Vitamin A
836IU
17%

Vitamin D
0.27µg
2%

covered percent of daily need

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