From the blog For Love of the Table
3 "Frenched" racks of lamb—8 ribs and about 1 1/4 to 1 1/2 lb. each
1 1/2 to 2 t. cumin seed, toasted and finely ground
12 to 16 strips lemon zest, cut finely crosswise
3 cloves garlic, crushed and chopped
1/2 cup coarsely chopped mint
3 T. olive oil, plus more for searing
kosher salt (about 1/2 to 3/4 t./lb. of lamb)
freshly ground black pepper
Trim the excess fat from the lamb racks. Combine the next 5 ingredients in a small bowl. Season the racks with salt and pepper and smear with the marinade. Place the racks in a non-reactive container, wrap and chill for at least 12 hours and up to 24.
An hour before cooking, take the lamb out of the refrigerator.
Scrape the marinade off of the racks and discard. Heat a large sauté pan over moderately high to high heat and add enough olive oil to lightly coat. Add the lamb and sear on all sides until beautifully browned (regulating the heat as necessary). Transfer the pan to a 375° oven (see note) and roast until the temperature in the center is 120° for medium rare (the temperature will continue to go up as the racks rest), about 15 minutes. The meat will be slightly springy when pressed. Remove from oven. Transfer the racks to a plate or another pan and let rest for 10 to 15 minutes before carving. Slice the lamb into individual chops. Plan on an average of 3 per person. Serve with a spoonful of mint aïoli. Serves 8.
Notes:
If your sauté pan isn't ovenproof, place the lamb on a rack set in a roasting pan before placing in the oven. You will need to add about 5 minutes to the total roasting time.
For larger appetites—or smaller racks of lamb—plan on 4 chops per person...in which case the recipe will serve 6.
http://www.forloveofthetable.com/2014/06/cumin-mint-marinated-rack-of-lamb-with.html
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