CUMIN & CORIANDER CRUSTED RACK OF LAMB
This rack of lamb is so good i really don’t have to say much. It has a thick crust of garlic, cilantro, cumin and coriander, which bring an intense rich savory flavor once roasted . Add some root veggies like carrots or parsnips to the pan while it’s cooking and you have a complete (delicious!!!) meal.
Servings: 2 | Total Active Time: 1 hour
CUMIN & CORIANDER CRUSTED RACK OF LAMB
Yield: 2
Prep time: 20 MinCook time: 35 MinTotal time: 55 Min
Ingredients
- 1 head garlic, chopped (just slight larger than a fine chop)
- ¼ cup cilantro, finely chopped
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp black peppercorns
- 4 cloves
- 1 tbsp olive oil
- Salt
- * use ground spices in the same quantities if needed
Instructions
- Begin by removing the lamb from your fridge and letting it sit for 30 minutes.
- Add 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp fennel seeds, ¼ tsp black peppercorn and 4 cloves to a cold pan.
- Place the pan over medium heat and toast the spices, stirring often, for 3-4 minutes, or until they become fragrant.
- Once cool, use a mortar and pestle or spice grinder to finely grind the spices
- Add to a bowl with the olive oil, garlic, cilantro and ½ tsp salt. Mix everything into a thick paste. Taste and add more salt if needed.
- Heat the oven to 450 degrees F and place a rack on the top 1/3 of the oven.
- Place the rack of lamb fat side down on a metal sheet tray. Sprinkle with a generous pinch of salt and flip over.
- Place the paste on top and spread over the fatty side of the lamb. Press down to form an even crust. Make sure to not leave any of the paste on the sheet pan itself, it will burn!
- Place the lamb in the oven and roast for 15 minutes.
- Turn the trays and roast for an additional 10 minutes, or until the lamb reaches your desired level of doneness (medium-rare is typically around 130°F)
- Let the lamb rest for at least 10 minutes before carving.