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Grilled Rack of Lamb with Raw Vegetable Pasta Salad

 
One serving costs about $10.47 One serving costs about $10.47 One serving costs about $10.47

$10.47 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:16%

Spoonacular Score: 16%

 

The recipe Grilled Rack of Lamb with Raw Vegetable Pasta Salad can be made in around 45 minutes. This recipe serves 2 and costs $10.47 per serving. This main course has 1839 calories, 63g of protein, and 136g of fat per serving. 1 person found this recipe to be scrumptious and satisfying. It will be a hit at your The Fourth Of July event. Head to the store and pick up cherry tomatoes left, lamb, garlic, and a few other things to make it today. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is pretty good. If you like this recipe, you might also like recipes such as 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 left
whole cherry tomatoes left
4 Tbsps
4 Tbsps extra virgin olive oil
extra virgin olive oil
some
some feta cheese crumbles
feta cheese crumbles
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 sweet-hot honey mustard
sweet-hot honey mustard
2
2  lemon (juice)
lemon (juice)
3 oz
3 oz kalamata olives from a deli
kalamata olives from a deli
some
some parmesan cheese at table
parmesan cheese at table
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 left
0.5 pkg
whole cherry tomatoes left
4 Tbsps extra virgin olive oil
4 Tbsps
extra virgin olive oil
some feta cheese crumbles
some
feta cheese crumbles
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 sweet-hot honey mustard
1 Tbsp
sweet-hot honey mustard
2  lemon (juice)
2
lemon (juice)
3 oz kalamata olives from a deli
3 oz
kalamata olives from a deli
some parmesan cheese at table
some
parmesan cheese at table
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: $10.46
Ingredient
⅛ Cs balsamic vinegar
1 teaspoon cooked black peppercorns
½ packages whole cherry tomatoes left
4 tablespoons extra virgin olive oil
some feta cheese crumbles
4 cloves garlic
3 larges garlic cloves
1 tablespoon sweet-hot honey mustard
2 lemon (juice)
3 ounces kalamata olives from a deli
some parmesan cheese at table
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
$0.41
$0.97
$1.26
$13.23
$0.39
$0.36
$0.12
$20.92

Nutritional Information

Quickview
1839 Calories
63g Protein
136g Total Fat
85g Carbs
49% Health Score
Limit These
Calories
1839k
92%

Fat
136g
210%

  Saturated Fat
51g
321%

Carbohydrates
85g
29%

  Sugar
8g
10%

Cholesterol
241mg
80%

Sodium
2229mg
97%

Alcohol
1g
9%

Get Enough Of These
Protein
63g
127%

Selenium
112µg
161%

Vitamin B12
6µg
102%

Vitamin B3
17mg
89%

Phosphorus
850mg
85%

Manganese
1mg
74%

Zinc
10mg
70%

Vitamin B2
0.93mg
55%

Calcium
535mg
54%

Vitamin E
6mg
45%

Vitamin B6
0.78mg
39%

Iron
6mg
36%

Vitamin C
27mg
34%

Copper
0.67mg
33%

Magnesium
131mg
33%

Vitamin B1
0.45mg
30%

Potassium
1037mg
30%

Vitamin B5
2mg
26%

Vitamin K
24µg
23%

Fiber
5g
22%

Folate
78µg
20%

Vitamin A
863IU
17%

Vitamin D
0.27µg
2%

covered percent of daily need

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