Melissa Kelly's Rubbed Rack of Lamb

By Florence Fabricant

Published February 20, 1996

Total Time
45 minutes
Rating
4(62)
Comments
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Ingredients

Yield:4 servings

  • 1 ½ teaspoons sea salt or to taste

  • 2 teaspoons dried oregano

  • 1 teaspoon dried rosemary

  • 1 tablespoon caraway seeds

  • 1 teaspoon cumin seeds

  • ½ teaspoon ground turmeric

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon roasted garlic (about 2 large roasted cloves, mashed; ½ tablespoon garlic paste may be substituted)

  • 2 tablespoons prepared harissa (North African hot sauce, sold at fancy-food shops or shops that sell Middle Eastern foods) or tomato paste seasoned with ground red pepper

  • 2 racks of lamb, frenched

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

3 grams carbs; 43 milligrams cholesterol; 287 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 27 grams fat; 1 gram fiber; 178 milligrams sodium; 9 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the salt, oregano, rosemary, caraway, cumin and turmeric in a mortar, spice grinder or blender, and process until fairly well ground. Transfer to a small dish, and work in 1 ½ tablespoons of the olive oil, plus the garlic and the harissa or tomato paste mixture. Rub the lamb with the mixture, and set aside to marinate at room temperature, at least 3 hours.

  2. Step 2

    Preheat oven to 450 degrees.

  3. Step 3

    Shortly before serving, heat a heavy ovenproof saute pan on top of the stove and brush with remaining olive oil. Add the lamb, and sear for a couple of minutes on each side. Turn the lamb so it sits bone side up, and place the pan with the lamb in the oven for about 15 minutes, or until a meat thermometer registers 125 degrees for medium-rare. Carve each rack into four double chops.

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Ratings

4 out of 5
62 user ratings
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Comments

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lin

I didn't have dry oregano or dry rosemary; substituted caraway seeds with fennel seeds. 1 rack of lamb, so I cut the ingredients in half. I seared it in the pan (3 minutes each side) and put it in the oven at 450. I put the bones facing down, and underneath it a whole garlic halved and a few strands of thyme. 4 minutes in the oven, took out, added 1 TBS vegan butter (milk intolerance) and glazed it with the sauce. back in the oven (4 minutes, glaze, and 4 mins again in the oven). ready to eat!

lkp

2/23/2021 - A keeper. Double the amount of spice paste (full recipe for 1 rack of lamb was perfect). Used pressed fresh garlic as I didn't have an extra hour to roast it, with no discernible loss of flavor. Meat temp was 125 after 15 min., but still raw in center, so sliced off 4 of the ribs and roasted another 5 min.; they were perfect.

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