Lamb Rack with Cauliflower, Celery, and Fennel

6 60 556
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 3
Lamb Rack with Cauliflower, Celery, and Fennel
Health Highlights


1 tbsp Ghee
681 gm Lamb, ribs (grass-fed, organic)
1 pinch Sea salt, fine (to taste)
2 cup slices Fennel
2 cup chopped Celery (sliced)
2 cup Cauliflower (sliced)


  1. Preheat oven to 350ºF. Rub ghee over lamb, then score top fat diagonally.
  2. Sprinkle chopped herbs and salt over the lamb and rub herbs into the scored fat.
  3. Place vegetables in a roasting pan, and lay lamb, fat-side up, on top. Bake until lamb reaches 125º in the thickest part, about 45 minutes.
  4. Turn the oven to low broil, and let cook for about 3 minutes more to crisp the skin.

Nutrition Facts

Per Portion

Calories 556
Calories from fat 338
Calories from saturated fat 161
Total Fat 38 g
Saturated Fat 17.9 g
Trans Fat 2.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 16.7 g
Cholesterol 173 mg
Sodium 350 mg
Potassium 1303 mg
Total Carbohydrate 10.3 g
Dietary Fiber 4.6 g
Sugars 2.4 g
Protein 47 g

Dietary servings

Per Portion

Meat 2.5
Vegetables 4.7

Energy sources