Prep Time20 minsCook Time25 minsTotal Time45 mins
2 American racks of lamb (about 1 pound each)
2 tsp Kosher salt & more as needed
2 tsp Ground cumin
2 tsp Ground cumin
1 tsp Ground coriander
1 tsp Ground cardamom
0.50 tsp Crushed red pepper
0.50 tsp Freshly ground black pepper, plus more as needed
6 tbsp Olive oil
2 Blood oranges, peeled & segmented
1 Orange, peeled & segmented
2 scallions, thinly sliced
8 Mint leaves, torn
1 tbsp White wine vinegar
1 tbsp Honey
1 cup Greek yogurt
2 Garlic, grated
Flaky sea salt (optional)
1For the Racks of Lamb: Preheat the oven to 450°F. Prepare a sheet pan with a baking rack on top. Place the lamb onto the rack, pat dry, and allow to sit at room temperature for 20 minutes. Meanwhile, combine the salt, cumin, coriander, cardamom, crushed red pepper, and black pepper in a small bowl. Add 2 tablespoons of the olive oil and stir to combine.
2Rub the spice mixture onto the lamb, covering both sides of meat. With the bones facing down, roast the lamb for approximately 25 minutes (for medium), or until your desired doneness.
3Remove the racks of lamb from the oven and transfer them to a cutting board. Loosely cover with foil and allow to rest for 10 minutes. Slice the racks between every two bones in order to create double chops. Plate the lamb with a drizzle of olive oil and flaky sea salt (optional) over top. Serve the citrus salad and yogurt sauce alongside (recipes below).
4For the Citrus Salad: Combine the blood orange, orange, and grapefruit segments in a mixing bowl. Add the scallions, mint leaves, white wine vinegar, honey, and 2 tablespoons of olive oil. Stir well. Season with salt and pepper to taste.
5For the Yogurt Sauce: Add the Greek yogurt, grated garlic, and remaining 2 tablespoons of olive to another bowl. Whisk to combine. Season with salt & pepper to taste.
Ingredients
2 American racks of lamb (about 1 pound each)
2 tsp Kosher salt & more as needed
2 tsp Ground cumin
2 tsp Ground cumin
1 tsp Ground coriander
1 tsp Ground cardamom
0.50 tsp Crushed red pepper
0.50 tsp Freshly ground black pepper, plus more as needed
6 tbsp Olive oil
2 Blood oranges, peeled & segmented
1 Orange, peeled & segmented
2 scallions, thinly sliced
8 Mint leaves, torn
1 tbsp White wine vinegar
1 tbsp Honey
1 cup Greek yogurt
2 Garlic, grated
Flaky sea salt (optional)
Directions
1For the Racks of Lamb: Preheat the oven to 450°F. Prepare a sheet pan with a baking rack on top. Place the lamb onto the rack, pat dry, and allow to sit at room temperature for 20 minutes. Meanwhile, combine the salt, cumin, coriander, cardamom, crushed red pepper, and black pepper in a small bowl. Add 2 tablespoons of the olive oil and stir to combine.
2Rub the spice mixture onto the lamb, covering both sides of meat. With the bones facing down, roast the lamb for approximately 25 minutes (for medium), or until your desired doneness.
3Remove the racks of lamb from the oven and transfer them to a cutting board. Loosely cover with foil and allow to rest for 10 minutes. Slice the racks between every two bones in order to create double chops. Plate the lamb with a drizzle of olive oil and flaky sea salt (optional) over top. Serve the citrus salad and yogurt sauce alongside (recipes below).
4For the Citrus Salad: Combine the blood orange, orange, and grapefruit segments in a mixing bowl. Add the scallions, mint leaves, white wine vinegar, honey, and 2 tablespoons of olive oil. Stir well. Season with salt and pepper to taste.
5For the Yogurt Sauce: Add the Greek yogurt, grated garlic, and remaining 2 tablespoons of olive to another bowl. Whisk to combine. Season with salt & pepper to taste.
Spiced Rack of American Lamb with Citrus Salad
