SPICE-CRUSTED RACK OF LAMB
Rack of lamb is a special-occasion treat. Ask the butcher to french the bones -- removing excess meat and fat, which makes the chops neat to eat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 6
Steps:
- 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.
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James A. Mathew
[email protected]This recipe is a winner!
Salva Inboneain
[email protected]The lamb was a little tough, but the spice crust was amazing.
Naveed Aslam
[email protected]I made this for a special occasion and it was a hit!
Faith Pieterse
[email protected]This recipe was easy to follow and the lamb turned out great.
Faisal Faisalmalik
[email protected]I'll definitely be making this again.
Met Clark
[email protected]Delicious!
Mohammed Arkobi
[email protected]This recipe is a keeper! The lamb was tender and flavorful, and the spice crust was the perfect touch.
aizawa simp
[email protected]I followed the recipe exactly and the lamb was perfect. I'm not a huge fan of lamb, but this recipe changed my mind.
Lucas Fredrick
[email protected]The lamb was a little dry, but the spice crust was delicious. I'll try cooking it for a shorter amount of time next time.
Susuk Ray
[email protected]This was my first time cooking lamb and it turned out great! The spice crust was easy to make and added a lot of flavor to the meat.
Nancy Ercel Emma
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The lamb is always cooked perfectly and the spice crust is addictive.
Bahaeddin Madi
[email protected]The lamb was tender and juicy, and the spice crust was flavorful without being overpowering. I served it with roasted vegetables and a mint sauce, and it was a hit with my guests.
Dahlyla Harris
[email protected]This recipe was absolutely delicious! The lamb was cooked perfectly and the spice crust was flavorful and crispy. I will definitely be making this again.