• 40minutes
  • 71calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 racks of lamb

  2. 3 tablespoons olive oil

  3. 1 tablespoon ground cumin

  4. 1 tablespoon ground coriander

  5. 1 teaspoon paprika

  6. 1 teaspoon cinnamon

  7. 1 teaspoon fresh coarse ground black pepper

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon cayenne pepper

  10. 3 minced garlic cloves

Instructions Jump to Ingredients ↑

  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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