Wayne Gisslen

Roast Rack of Lamb

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Preparation info
  • portions: 8portion size:

    2

    chops, 1 fl oz 30 ml ) jus
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2

Method

  1. Prepare lamb for roasting as shown in Figure 16.12.
  2. Place any trimmed-off bones in the bottom of a roasting pan. Place the m

Per serving: Calories, 280; Protein, 19 g; Fat, 22 g (72% cal.); Cholesterol, 75 mg; Carbohydrates, 0 g; Fiber 0 g; Sodium, 70 mg.