Our Disclaimer (The serious stuff)
By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?
Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.
We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.
Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)
×
Grilled Rack of Lamb with Raw Vegetable Pasta Salad
1 likes
Ready in 45 minutes
2
father's day,4th of july,summer
lunch,main course,main dish,dinner
Spoonacular Score: 16% 
My notes:
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
0.13 cups
0.13 C
balsamic vinegar
0.44 tsps
0.44 tsps
cooked black peppercorns
0.5 pkg
0.5 pkg
whole cherry tomatoes left
4 Tbsps
4 Tbsps
extra virgin olive oil
some
some
feta cheese crumbles
3 large
3 large
garlic cloves
some
some
black fresh ground pepper
1 Tbsp
1 Tbsp
sweet-hot honey mustard
85.05 g
3 oz
kalamata olives from a deli
some
some
parmesan cheese at table
1 pinch
1 pinch
red pepper flakes
0.13 cups
0.13 C
balsamic vinegar
0.44 tsps
0.44 tsps
cooked black peppercorns
0.5 pkg
0.5 pkg
whole cherry tomatoes left
4 Tbsps
4 Tbsps
extra virgin olive oil
some
some
feta cheese crumbles
3 large
3 large
garlic cloves
some
some
black fresh ground pepper
1 Tbsp
1 Tbsp
sweet-hot honey mustard
85.05 g
3 oz
kalamata olives from a deli
some
some
parmesan cheese at table
1 pinch
1 pinch
red pepper flakes
Equipment
Instructions
- PREPARATION for the Rack of Lamb:
- 1. Make the marinade and the rub in two separate containers.
- 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.
- 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.
- 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.
- 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.
- 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.
- PREPARATION for the Pasta Salad:
- 1. Boil Rotini in salted and oiled water for 11 minutes or until al dente. Then drain, rinse and shake dry.
- 2. In a suitable bowl, mix pasta with oil until thoroughly coated.
- 3. Mix in all the rest of the ingredients and refrigerate for at least an hour so that flavors mingle.
- 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
Fat
136g
Saturated Fat
51g
Carbohydrates
85g
Sugar
8g
Cholesterol
241mg
Sodium
2229mg
Alcohol
1g
Get Enough Of These
Protein
63g
Selenium
112µg
Vitamin B12
6µg
Vitamin B3
17mg
Phosphorus
850mg
Manganese
1mg
Zinc
10mg
Vitamin B2
0.93mg
Calcium
535mg
Vitamin E
6mg
Vitamin B6
0.78mg
Iron
6mg
Vitamin C
27mg
Copper
0.67mg
Magnesium
131mg
Vitamin B1
0.45mg
Potassium
1037mg
Vitamin B5
2mg
Vitamin K
24µg
Fiber
5g
Folate
78µg
Vitamin A
863IU
Vitamin D
0.27µg
covered percent of daily need
Related Recipes