"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Spice -crust roasted rack of lamb Recipe

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This recipe for Spice -crust roasted rack of lamb, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebeca Ortiz
Added: Tuesday, October 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 tbs. cumin seeds
2 tbs. coriander seeds
2 tsp. black peppercorns
4 cloves
4 small dried chiles
2 tbs. sea salt
grated zest and freshly squeezed juice of 2 unwaxed lemons
1/4 cup olive oil
3 racks of lamb, 6 chops each
3/4 cup red wine

Directions:
Directions:
Heat a dry skillet and ad the cumin and coriander seeds, peppercorns, cloves, and chiles. Cook for 1 minute, stirring frequently. Crush coarsely with a mortar and pestle. Transfer to a bowl and stir in the salt, lemon zest and juice, and oil.

Put the racks of lamb into a large roasting pan. Rub the mixture into the lamb, smearing well all over. Cover and chill overnight.

Cook the lamb in a preheated oven at 400 for 20 minutes then reduce to 350. Cook for a further 20 minutes for rare lamb, 25 minutes for medium, and 35 minutes for well done. Remove from the oven, transfer to a carving board, and let rest for 5 minutes in a warm place.

Meanwhile, add the wine and 3/4 cup water to the roasted pan and set it on top of the stove over high heat. Stir to scrape up all the roasted bits on the bottom, and boil until reduced by half.

Number Of Servings:
Number Of Servings:
8

 

 

 

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