Serves 13 pp – 3 chops each
5 racks of lamb 14-16 oz each, cleaned and frenched1 T. toasted whole cumin
1 T. toasted whole coriander
1t. toasted whole black peppercorns
1 T paprika
1 t. smoked paprika
pinch cayenne
2 t salt
To make spice rub, grind all of the whole toasted spices and mix with paprika, cayenne and salt. If you plan to use the lamb immediately season the lamb with salt and pepper before rolling the meat in the spice mix. Otherwise roll the meat in spice mixture and season with salt and pepper before searing. Wrap 2 bones at a time in foil.
Sear the meat, place on a rack and cook in a standard oven at 325° or convection at 300°. Cook lamb to 125° and rest at least 15 minutes before slicing.
Serve with Pomegranate Salsa (see recipe below)
POMEGRANATE SALSA
Makes 1.5 cups
1 c. toasted chopped pine nuts2 t. chopped garlic
½ c. pomegranate molasses
2 T. fresh lemon juice
1.5 T chopped parsley
1.5 T chopped mint
6T extra virgin Olive Oil/>½ t. salt
1 T. water
Mix all ingredients together; adjust seasoning and consistency as desired.
Copyright ©2009 Laurine Wickett. All rights reserved.




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