- 2 lamb racks, chine bone removed, trimmed
- 2 tablespoons olive oil
- 2 large clove garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon whole cumin seed, crushed
- 2 teaspoons whole coriander seed, crushed
- 1 small chile, finely chopped
- 1/2 teaspoon ground cinnamon
- Pinch ground cardamom
- 1 teaspoon cracked black pepper
- Salt, to taste
- Olive oil, to taste
- 2 tablespoons pomegranate molasses
- 1/2 cup chopped fresh mint
Preheat oven to 375 degrees.
In a large skillet, heat 1 to 2 tablespoons olive oil on high. Sear racks on all sides until well browned, about 4 to 5 minutes.
Transfer lamb to roasting pan and continue to cook in oven at 375 degrees for about 17 to 20 more minutes or until medium (internal temperature of 140 to 145 degrees).
Combine molasses with chopped mint in a medium bowl. When racks are cooked, remove from oven and let rest for 5 minutes covered with foil before slicing. Slice and dip exposed sides with mint mixture.
*Yogurt sauce, optional:
- 1/2 cup plain yogurt
- 1 teaspoon honey
- 2 tablespoons fresh chopped mint
- 1/2 teaspoon toasted, ground cumin seeds
- 1 lime, grated zest
- Pinch ground cinnamon
Combine all ingredients in a medium bowl. Stir, cover and chill until ready to serve.
*Serve the lamb with grilled apricots and drizzled with yogurt sauce, if desired.
Prep: When buying lamb rack make sure they are "Frenched " ask the butcher to remove the chine bone. That will allow you to cut through the chops very easily. The pomegranate molasses is a tangy syrup that is available at any Middle Eastern specialty shop.
The yogurt sauce keeps very well covered in the refrigerator for several days.
Options: You can sear the apricots in a pan if you don't have access to a grill. You simply want to caramelize some of the sugar for a golden crust. The yogurt sauce is also an option that is delicious drizzled over some fresh fruit.