Lamb Rack with Cauliflower, Celery, and Fennel

6 60 923
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 3
Lamb Rack with Cauliflower, Celery, and Fennel
Health Highlights

Ingredients


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)

Instructions


  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.

Notes:

Get more Bulletproof recipes here!


Nutrition Facts

Per Portion

Calories 923
Calories from fat 749
Calories from saturated fat 338
Total Fat 83 g
Saturated Fat 38 g
Trans Fat 1.8 g
Polyunsaturated Fat 6.5 g
Monounsaturated Fat 33 g
Cholesterol 187 mg
Sodium 300 mg
Potassium 1105 mg
Total Carbohydrate 10.3 g
Dietary Fiber 4.6 g
Sugars 4.8 g
Protein 36 g

Dietary servings

Per Portion


Meat 2.5
Vegetables 4.7

Energy sources


Pygal3%389.5394113833564107.7700617307389681%412.08062385998795276.675553703381615%339.23045531981643117.2960314618969281%15%CarbohydratesFatProtein

Meal Type(s)

Main




?
Help