Melissa Kelly's Rubbed Rack of Lamb

Name: Melissa Kelly's Rubbed Rack of Lamb
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons sea salt or to taste; 2 teaspoons dried oregano; 1 teaspoon dried rosemary; 1 tablespoon caraway seeds; 1 teaspoon cumin seeds; 1/2 teaspoon ground turmeric; 2 tablespoons extra-virgin olive oil; 1 tablespoon roasted garlic (about 2 large roasted cloves, mashed; 1/2 tablespoon garlic paste may be substituted); 2 tablespoons prepared harissa (North African hot sauce, sold at fancy-food shops or shops that sell Middle Eastern foods) or tomato paste seasoned with ground red pepper; 2 racks of lamb, frenched

By Florence Fabricant

Total Time: 45 minutes
Rating: 4(60)
Comments: Read comments

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Ingredients

Yield:4 servings

1½teaspoons sea salt or to taste
2teaspoons dried oregano
1teaspoon dried rosemary
1tablespoon caraway seeds
1teaspoon cumin seeds
½teaspoon ground turmeric
2tablespoons extra-virgin olive oil
1tablespoon roasted garlic (about 2 large roasted cloves, mashed; ½ tablespoon garlic paste may be substituted)
2tablespoons prepared harissa (North African hot sauce, sold at fancy-food shops or shops that sell Middle Eastern foods) or tomato paste seasoned with ground red pepper
2racks of lamb, frenched

Ingredient Substitution Guide

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Preparation

Step 1
Combine the salt, oregano, rosemary, caraway, cumin and turmeric in a mortar, spice grinder or blender, and process until fairly well ground. Transfer to a small dish, and work in 1½ tablespoons of the olive oil, plus the garlic and the harissa or tomato paste mixture. Rub the lamb with the mixture, and set aside to marinate at room temperature, at least 3 hours.
Step 2
Preheat oven to 450 degrees.
Step 3
Shortly before serving, heat a heavy ovenproof saute pan on top of the stove and brush with remaining olive oil. Add the lamb, and sear for a couple of minutes on each side. Turn the lamb so it sits bone side up, and place the pan with the lamb in the oven for about 15 minutes, or until a meat thermometer registers 125 degrees for medium-rare. Carve each rack into four double chops.

Ratings

4 out of 5

60 user ratings

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Comments

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lin4 years ago

I didn't have dry oregano or dry rosemary; substituted caraway seeds with fennel seeds. 1 rack of lamb, so I cut the ingredients in half. I seared it in the pan (3 minutes each side) and put it in the oven at 450. I put the bones facing down, and underneath it a whole garlic halved and a few strands of thyme. 4 minutes in the oven, took out, added 1 TBS vegan butter (milk intolerance) and glazed it with the sauce. back in the oven (4 minutes, glaze, and 4 mins again in the oven). ready to eat!

lkp4 years ago

2/23/2021 - A keeper. Double the amount of spice paste (full recipe for 1 rack of lamb was perfect). Used pressed fresh garlic as I didn't have an extra hour to roast it, with no discernible loss of flavor. Meat temp was 125 after 15 min., but still raw in center, so sliced off 4 of the ribs and roasted another 5 min.; they were perfect.

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