ROASTED RACK OF LAMB WITH ORANGE SAUCE AND MIDDLE EASTERN SPICES
Steps:
- Lamb: 1. Adjust oven rack to lower-middle position, place shallow roasting pan or jelly-roll pan on oven rack, and heat oven to 425 degrees. 2. Season lamb with salt and pepper. Heat oil in heavy-bottomed 12-inch skillet over high heat until shimmering. Place racks of lamb in skillet, meat-side down in the center of the pan, with ribs facing outwards (see photos below); cook until well-browned and nice crust has formed on surface, about 4 minutes. Using tongs, stand racks up in skillet, leaning them against each other to brown the bottoms; cook until bottom sides have browned, about 2 minutes longer. 3. Transfer lamb to preheated roasting pan. (Begin pan sauce.) Roast until instant-read thermometer inserted into the center of each rack registers about 135 degrees, 12 to 15 minutes, depending on size of rack. Cover meat loosely with foil and let rest about 10 minutes. Carve, slicing between each rib into individual chops, and serve immediately with the sauce. Sauce: 4. Pour off all but 1 1/2 tablespoons fat from skillet used to brown lamb; place skillet over medium heat. Sauté shallots until softened, about 1 minute. Stir in cumin, pepper, cinnamon, cardamom, cayenne, and sugar; cook until fragrant, about 1 minute. Stir in vinegar, scraping up browned bits on bottom of pan. Add orange juice, increase heat to medium-high, and simmer until very thick and syrupy, about 2 minutes. Add chicken broth and simmer until slightly thickened and reduced to about 3/4 cup, 8 to 10 minutes. Off heat, stir in cilantro, season to taste with salt and serve with lamb.
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Santos Contreras
[email protected]I wouldn't recommend this recipe to a beginner cook.
Azad Smart
[email protected]I had trouble finding some of the ingredients for this recipe.
ELIYAS ALI
[email protected]The lamb took longer to cook than the recipe said it would.
Sera Tonga
[email protected]I would have liked the recipe to have more detailed instructions.
Tina Page
[email protected]Overall, I thought this recipe was just okay.
Nenefeo 89
[email protected]The orange sauce was a bit too sweet for my taste.
mpange malama
[email protected]I'm not a huge fan of lamb, but I thought this recipe was pretty good.
Gulab Khan WAFA
[email protected]The lamb was a bit tough, but the orange sauce was delicious.
Kagimu Ibrahim
[email protected]I love that this recipe uses simple ingredients that I already have on hand.
Gohar khan
[email protected]This dish was a hit at my last dinner party. The lamb was cooked perfectly and the orange sauce was a delightful accompaniment.
The fan masty ltd
[email protected]I've tried many rack of lamb recipes and this one is by far the best. The orange sauce is a game-changer.
Louie Hudson
[email protected]Followed the recipe exactly and the lamb turned out perfectly cooked and the orange sauce was amazing.
Ali Raza bodla Pakistan zindabad
[email protected]I made this for a dinner party and everyone raved about it. The lamb was tender and juicy, and the sauce was tangy and delicious.
Polelo Mog
[email protected]This recipe is a masterpiece. The lamb was cooked to perfection and the orange sauce was divine. I highly recommend it.
Bettel Ground
[email protected]I substituted lemon for orange and it was still delicious. Will definitely make again.
Afnan Mughal
[email protected]I love the combination of flavors in this dish. The sweetness of the oranges pairs perfectly with the savory lamb.
Rosalee Deese
[email protected]This was my first time cooking rack of lamb, and I was blown away by how easy it was. The recipe was well-written and easy to follow, and the lamb turned out perfectly cooked.
Shawn kimbrough
[email protected]I've made this a few times now and it's always a hit. The spices are warm and inviting, and the orange sauce is a delightful twist.
Miki Tessema
[email protected]Succulent and flavorful! The orange sauce complemented the lamb perfectly. A definite keeper recipe.