Devilled Lamb Racks

Name: Devilled Lamb Racks
Yield: 4 servings
Ingredients: 1/3 cup tomato sauce; 2 tsp Worcestershire sauce; 1/3 cup barbecue sauce; 2 tbsp honey; 1 tbsp seeded mustard; 2 None racks of lamb (8 chops per rack), french trimmed

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Ingredients

1/3 cup tomato sauce ⓘ
2 tsp Worcestershire sauce ⓘ
1/3 cup barbecue sauce ⓘ
2 tbsp honey ⓘ
1 tbsp seeded mustard ⓘ
2 None racks of lamb (8 chops per rack), french trimmed ⓘ

Instructions

Place tomato sauce, Worcestershire sauce, barbecue sauce, honey and mustard in a bowl and stir until well combined. Cut racks in half so there are 4 chops in each.
Place racks in a large dish. Pour tomato sauce mixture over racks, turning them to coat evenly in the mixture. Cover and refrigerate for several hours or overnight.
Preheat the oven to 375°F. Remove racks from marinade, reserving marinade. Place racks in a lightly greased baking pan.
Bake for 30 mins. Remove pan from oven. Drain off any excess fat. Brush racks with reserved marinade. Return racks to oven for a further 15 mins or until lamb is cooked to desired doneness.

Nutrition & Diet Analysis (per serving)

222 kcal 11% DV

Protein Fat Carbs

Macronutrients

Protein 8.9g 18% DV

Total Fat 7.2g 9% DV

Carbs 32.9g 12% DV

Fiber 1.7g 6% DV

Sugar 28g 56% DV

Electrolytes

Sodium 790.5mg 34% DV

Potassium 401.5mg 9% DV

Cholesterol 27mg 9% DV

Vitamins & Minerals

Vitamin A 11.3mcg 1% DV

Vitamin C 5.3mg 6% DV

Vitamin D 0.1mcg

Calcium 60.8mg 5% DV

Iron 2.7mg 15% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).