This spiced rack is a great dinner option any night of the week. With the rack being one off the most tender and delicious cuts, its perfect for roasting or grilling. Throw in some carrots and potatoes into the oven at the same time for easy side dishes, your family will be asking for more!
1 American rack of lamb; 2-3 ribs per person
7.50 can of chipotle peppers in adobo sauce; remove peppers from sauce
6 garlic
1 tsp cloves
0.25 tsp allspice
2 tsp cumin
0.50 tsp cinnamon
2 tbsp oregano
0.33 cup apple cider vinegar
0.25 cup brown sugar
1Put all ingredients into a blender and blend until well combined.
2Place your rack of lamb in a large ziplock bag and cover the rack with the marinade. Seal the bag and squeeze as much air out as you can and place in the refrigerator for 4 hours and up to overnight.
3Take the rack of lamb out an hour before you roast it, to allow it to get to room temperature.
4Preheat oven to 450 degrees.
5Line a baking sheet with aluminum foil and place the lamb on the sheet, covering the bones with aluminum foil to avoid them burning.
6Bake for 10 minutes at 450 degrees and then bake for another 10-20 minutes at 300 degrees. Use a meat thermometer to check the temperature in the thickest part of the lamb. For medium rare, take the rack out when it reaches 125-130 degrees; if you prefer it cooked to medium, take it out when its at 135. Let the rack rest on a cutting board covered with foil for 15 minutes before slicing.
7Using a large, sharp knife, slice between each bone and serve immediately!
Recipe and photos courtesy of the American Lamb Board and The Food Joy.
Ingredients
1 American rack of lamb; 2-3 ribs per person
7.50 can of chipotle peppers in adobo sauce; remove peppers from sauce
6 garlic
1 tsp cloves
0.25 tsp allspice
2 tsp cumin
0.50 tsp cinnamon
2 tbsp oregano
0.33 cup apple cider vinegar
0.25 cup brown sugar
Directions
1Put all ingredients into a blender and blend until well combined.
2Place your rack of lamb in a large ziplock bag and cover the rack with the marinade. Seal the bag and squeeze as much air out as you can and place in the refrigerator for 4 hours and up to overnight.
3Take the rack of lamb out an hour before you roast it, to allow it to get to room temperature.
4Preheat oven to 450 degrees.
5Line a baking sheet with aluminum foil and place the lamb on the sheet, covering the bones with aluminum foil to avoid them burning.
6Bake for 10 minutes at 450 degrees and then bake for another 10-20 minutes at 300 degrees. Use a meat thermometer to check the temperature in the thickest part of the lamb. For medium rare, take the rack out when it reaches 125-130 degrees; if you prefer it cooked to medium, take it out when its at 135. Let the rack rest on a cutting board covered with foil for 15 minutes before slicing.
7Using a large, sharp knife, slice between each bone and serve immediately!
Barbacoa Rack of American Lamb
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