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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe includes 1 hr of standing time to bring it to room temp before roasting. It's very easy to do and yields a wonderful result! Ingredients:
3 racks of lamb |
3 tablespoons olive oil |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1 teaspoon paprika |
1 teaspoon cinnamon |
1 teaspoon fresh coarse ground black pepper |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
3 minced garlic cloves |
Directions:
1. About an hour before roasting, remove lamb from refrigerator.
2. Trim excess fat.
3. Stir oil with seasonings and garlic.
4. Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
5. Place each rack as it is coated on a large baking sheet with shallow sides.
6. Depending on pan size, bone ends may lay on pan edges.
7. For even cooking, leave coated lamb at room temperature for 1 hour.
8. Or lamb can be refrigerated, lightly covered, up to 1 day.
9. Bring to room temperature before roasting.
10. When ready to roast, preheat oven to 400F (200C).
11. Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
12. Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.
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