Roasted Lamb Rack & Spring Vegetables Recipe
Recipe By Taste
The secret to cooking the spuds more quickly is to pop them in the microwave before roasting.
4.5
30 Rating -
Rate
Non Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Lamb Rack & Spring Vegetables Recipe
- 1 Small potatoes, peeled, coarsely chopped
- 1/2 tablespoon Water
- 1/2 Large zucchini, ends trimmed, cut into batons
- 1/2 Large red onions, cut into wedges
- 1/4 Large red capsicum, halved, deseeded, cut into strips
- 1.50 Garlic Cloves
- As required Olive Oil Spray
- 1/2 teaspoon Fresh thyme leaves
- 1 French trimmed lamb racks
- 62.50 gram 1 punnet cherry tomatoes
Nutrition
value
value
339
calories per serving
17 g Fat4 g Protein42 g Carbs6 g FiberOther
Current Totals
- Fat17g
- Protein4g
- Carbs42g
- Fiber6g
MacroNutrients
- Carbs42g
- Protein4g
- Fiber6g
Fats
- Fat17g
Vitamins & Minerals
- Calcium97mg
- Iron4mg
- Vitamin A9mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B951mcg
- Vitamin B120mcg
- Vitamin C54mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium65mg
- Manganese3mg
- Phosphorus97mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste