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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Theo Ghorayeb
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. The spice crust was amazing and the lamb was cooked to perfection. I would definitely recommend this recipe to anyone, even if they're not a fan of lamb.
Leeya Herrera
[email protected]This recipe was easy to follow and the lamb turned out great. The spice crust was flavorful and the lamb was cooked perfectly. I would definitely make this again.
admir gjana
[email protected]The lamb was a bit tough, but the spice crust was delicious. I would recommend cooking the lamb for a shorter amount of time next time.
The.Only.Trippie
[email protected]This recipe is a bit time-consuming, but it is worth it. The lamb was fall-off-the-bone tender and the spice crust was flavorful and crispy. I would recommend this recipe for a special occasion.
Sehas Perera
[email protected]I followed the recipe exactly and the lamb turned out perfectly. The spice crust was delicious and the lamb was cooked evenly throughout. I would highly recommend this recipe to anyone looking for a delicious and impressive meal.
Bugti Pool
[email protected]This recipe is a great way to impress your guests. The lamb is always a crowd-pleaser and the spice crust adds a touch of elegance.
Ebenezer Hutton
[email protected]The spice crust was a bit too spicy for my taste, but the lamb was cooked perfectly. I would recommend using less spices next time.
simon peter okello
[email protected]This recipe is a keeper! The lamb was cooked to perfection and the spice crust was amazing. I will definitely be making this again and again.
Nim Traicy
[email protected]The lamb was a bit dry, but the spice crust was delicious. I would recommend using a different cooking method next time.
Bilal Tanoli
[email protected]This was my first time cooking lamb and it was a success! The spice crust was easy to make and added a lot of flavor to the lamb. The lamb was cooked evenly and was very tender.
Margaret Jennings
[email protected]I've made this recipe several times and it always turns out great. The lamb is always tender and juicy, and the spice crust is flavorful and crispy. I highly recommend this recipe!
Esther Rosas
[email protected]This spice-crusted rack of lamb was a hit at my dinner party! The lamb was cooked perfectly and the spices gave it a delicious flavor. I will definitely be making this again.