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Ingredientes
- 1 tablespoon whole grain Dijon mustard (or preferred mustard)
- 1 small handful of fresh mint
- 1 small handful of fresh parsley
- 3-4 cloves of garlic
- 2 jalapeños, ends trimmed
- 2 teaspoons lemon juice
- 1/4 cup avocodo oil (or preferred oil)
- sea salt and ground pepper, to taste
- 1 rack of lamb (8 bones), frenched (about 1.5 pounds)
- 2 tablespoons ghee, organic butter, or preferred cooking oil
View Full Recipe at Cavegirl Cuisine
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 45g | |
| Calories 241 | |
| Calories from Fat 230 | 95% |
| Total Fat 25.52g | 32% |
| Saturated Fat 15.86g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 3mg | 0% |
| Potassium 56mg | 2% |
| Total Carbs 3.96g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.34g | 0% |
| Protein 0.72g | 1% |
