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Gallery Spice-Rubbed Rack of Lamb Credit: Marcus Nilsson Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 2 teaspoons whole cumin seeds 2 teaspoons whole coriander seeds 1 8-rib rack of lamb (about 2 pounds) Coarse salt and freshly ground pepper 1 tablespoon safflower oil Herbed Rice with Dates and Pomegranate, for serving
Gallery Spice-Rubbed Rack of Lamb Credit: Marcus Nilsson
Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Gallery
Spice-Rubbed Rack of Lamb Credit: Marcus Nilsson
Spice-Rubbed Rack of Lamb
Credit: Marcus Nilsson
Spice-Rubbed Rack of Lamb
Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Recipe Summary
prep: 10 mins total: 50 mins
Servings: 4
prep: 10 mins
total: 50 mins
prep:
10 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 2 teaspoons whole cumin seeds 2 teaspoons whole coriander seeds 1 8-rib rack of lamb (about 2 pounds) Coarse salt and freshly ground pepper 1 tablespoon safflower oil Herbed Rice with Dates and Pomegranate, for serving
Directions
Preheat oven to 400 degrees. Toast both seeds in a small skillet over medium-high heat until fragrant, about 1 minute. Let cool. Transfer to a resealable plastic bag and crush with a rolling pin.
Season lamb with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Swirl in oil. Sear lamb until golden brown on all sides, about 10 minutes. Transfer to a platter.
Pour off fat from pan; wipe clean. Pat seeds all over lamb. Return to pan. Roast in oven until a thermometer inserted in thickest part (avoiding bone) registers 130 degrees for medium-rare, 18 to 20 minutes. Transfer to a cutting board; let rest 10 minutes before slicing between bones into chops and serving with rice.
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All Reviews for Spice-Rubbed Rack of Lamb
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All Reviews for Spice-Rubbed Rack of Lamb
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
