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Gallery Spice-Crusted Rack of Lamb Credit: John Kernick Recipe Summary Servings: 2
Ingredients Ingredient Checklist 1 rack of lamb (8 ribs, about 1 1/4 pounds), frenched Coarse salt and freshly ground pepper 1/4 cup yellow mustard seeds 2 teaspoons fennel seeds 1 tablespoon olive oil Herb Oil, for serving
Cook’s Notes It’s important to let the meat “rest” for 10 minutes before serving (it will finish cooking and reabsorb juices).
Gallery Spice-Crusted Rack of Lamb Credit: John Kernick
Recipe Summary Servings: 2
Gallery
Spice-Crusted Rack of Lamb Credit: John Kernick
Spice-Crusted Rack of Lamb
Credit: John Kernick
Spice-Crusted Rack of Lamb
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
- 1 rack of lamb (8 ribs, about 1 1/4 pounds), frenched Coarse salt and freshly ground pepper 1/4 cup yellow mustard seeds 2 teaspoons fennel seeds 1 tablespoon olive oil Herb Oil, for serving
Directions
Preheat oven to 375 degrees. Cut the rack into two 4-rib pieces, and season the meat generously with salt and pepper.
Toast the mustard and fennel seeds in a large seasoned cast-iron (or ovenproof) skillet over medium heat, stirring constantly, until fragrant, 1 to 2 minutes. Transfer to a plate to cool slightly.
Heat oil in skillet until hot but not smoking. Place 1 piece of lamb in skillet, bone side down, and brown all over, 1 to 2 minutes per side. Transfer to a plate;repeat with remaining piece of lamb. Roll meat in spices to coat (do not coat the cut sides on either end).
Return meat to skillet, and transfer to oven. Roast meat until an instant-read thermometer inserted into center (avoiding the bones) registers 135 degrees, or medium-rare, 18 to 24 minutes.
Remove meat from skillet, and let stand at least 10 minutes. Cut meat into individual or double chops, and cross the bones, if desired. Serve with herb oil.
Cook’s Notes It’s important to let the meat “rest” for 10 minutes before serving (it will finish cooking and reabsorb juices).
Cook’s Notes
It’s important to let the meat “rest” for 10 minutes before serving (it will finish cooking and reabsorb juices).
Reviews
Add Rating & Review 12 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 5 1 star values: 0
Reviews
Add Rating & Review 12 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 5 1 star values: 0
Add Rating & Review
12 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 5 1 star values: 0
12 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 5 1 star values: 0
12 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 5 1 star values: 0
5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 5 1 star values: 0
All Reviews for Spice-Crusted Rack of Lamb
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spice-Crusted Rack of Lamb
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
