This recipe is going to come in two parts. The lamb today and the Moroccan Rice With Dates and Pomegranates tomorrow. Put them together and you have a special and different meal to showcase. Ready? Let’s start this.
- 2 tsp. each of whole cumin seeds and whole coriander seeds
- 1 8-10 rib rack of lamb
- coarse salt and ground pepper
- 1 tbsp. olive oil
Preheat oven to 400 degrees. Toast the seeds in a small pan over high heat until they become fragrant (probably 60 seconds). Let cool and transfer to a Ziploc bag and crush with a rolling pin (or use your mortar and pestle).
Season the lamb with salt and pepper. In a large oven-proof skillet, swirling in the butter. Sear the lamb until golden brown on all sides. (About 10-11 minutes). Transfer to a platter.
Pour off the fat from the lamb in the pan and wipe it clean. Pat the toasted seeds all over the lamb and return this to the pan. Roast to a medium rare (19-20 minutes). The internal temperature should read 140 degrees).
Transfer to a cutting board and let it all rest for about 10 minutes. Slice between the bones and serve with the Rice With Pomegranates and Dates (rather Moroccan in flavour). This recipe will be posted tomorrow. Sorry to make you wait.
