Lamb & Mutton
Spice Crusted Rack of Lamb
Description
A simple yet elegant rack of lamb, coated with crisp and flavorful spices, is a stunning centerpiece for any meal.
Ingredients
- 2 (1 1/2-pound) racks of lamb, frenched
- 1 tablespoon kosher salt
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 2 teaspoons fennel seeds
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons ground cinnamon (such as Ceylon)
- Flaky sea salt
Directions
- Preheat oven to 450°F. Sprinkle lamb evenly with kosher salt. Grind peppercorns, coriander seeds, and fennel seeds with a mortar and pestle until coarsely crushed. (Alternatively, place spices in a small ziplock plastic bag, and crush using the bottom of a skillet.) Stir together crushed spices, olive oil, honey, and ground cinnamon in a small bowl to form a thick paste.
- Place lamb, fat side up, on an aluminum foil–lined rimmed baking sheet. Rub top side of lamb evenly with spice mixture. Roast in preheated oven until deep golden brown and a meat thermometer inserted into thickest portion of lamb registers 125°F for medium-rare, 22 to 26 minutes, tenting with foil after 20 minutes if needed to prevent excess browning. Transfer lamb to a cutting board, and let rest 10 minutes.
- Cut lamb between rib bones to separate into chops. Arrange lamb chops on a serving platter, and sprinkle with flaky sea salt to taste. Serve hot.
