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Grill-Roasted Rack of Lamb in Red Mole
- Two 7- to 8-bone racks of lamb, trimmed and Frenched (the butcher can do this)
- 2½ cups Red Mole
- 1 to 2 tablespoons canola or grapeseed oil
- Kosher salt and freshly ground black pepper to taste
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 1011kcal (51%)|
|Total Fat 92g (142%)|
|Saturated Fat 46g (228%)|
|Cholesterol 230mg (77%)|
|Total Carbohydrate 0g|
|Dietary Fiber 0g|