Ingredients: |
Ingredients: EQUIPMENT: Food Processor
Lamb: 7-8 rib rack, preferably from New Zealand (the best tasting).
For the Rub:
4 tsp Kosher Salt
2 tsp fresh ground black pepper
1 tsp ground coriander
1/2 tsp cayenne pepper
1 tsp Harissa spice
Zest of 1 lemon
Combine all ingredients for rub in a small bowl. Mix well and rub over rack of lamb. Allow meat to sit at room temperature for 20-30 mins
For the Mint Sauce:
1 C flat-leaf parsley tops, about 3 handfuls
1/2 C fresh mint leaves
1 large clove of garlic, chopped
1/4-1/2 C sliced almonds
1 tsp ground cumin
1/2 tsp ground coriander
Salt & Pepper
1 TBS red wine vinegar
1/3 C EVOO
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Directions: |
Directions:LAMB: pre-heat oven to 450F
1. Place rack on a baking sheet, lined with parchment paper, bone side down or, roasting pan.
2. Roast for 15-mins; remove from oven and cover lamb with aluminum foil; return to oven and continue to roast for 5-10 mins. Check internal temp with an instant meat thermometer. Remove from oven at 120F.
3. Allow lamb to rest, covered with foil for 10 mins; lamb will continue to cook; medium-rare at 125-130F
4. Slice between ribs for individual chops; slice some with 2 chops and plate. Drizzle mint sauce over and serve.
NOTE: If desired, par-boil 3-4 medium sized Yukon Gold potatoes that have been cut in half; drained and place around your lamb in roasting pan or sheet pan. Potatoes will brown nicely and absorb some of the lamb juices.
SAUCE; prepare while lamb is in oven.
1. In a food processor, combine parsley, mint, garlic, almonds, cumin, coriander and pulse until mixture is finely chopped.
2. Add a little salt & pepper and vinegar to processor and turn back on.
3.Stream in the EVOO until a sauce forms. If too thick, add a little more oil.
4. Stop processor, taste and adjust seasonings. Transfer to a small bowl using rubber spatula. Leave at room temperature. |
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