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Spice Crusted Rack of Lamb

Spice Crusted Rack of Lamb

A simple yet elegant rack of lamb, coated with crisp and flavorful spices, is a stunning centerpiece for any meal.

Calories
233
Carbohydrates
27g
Protein
22g
Potassium
555mg
Fiber
7g
Sugar
11g

Ingredients

  • 2 (1 1/2-pound) racks of lamb, frenched

  • 1 tablespoon kosher salt

  • 1 tablespoon black peppercorns

  • 1 tablespoon coriander seeds

  • 2 teaspoons fennel seeds

  • 2 tablespoons olive oil

  • 1 tablespoon honey

  • 2 teaspoons ground cinnamon (such as Ceylon)

  • Flaky sea salt

Direction

  1. Preheat oven to 450°F. Sprinkle lamb evenly with kosher salt. Grind peppercorns, coriander seeds, and fennel seeds with a mortar and pestle until coarsely crushed. (Alternatively, place spices in a small ziplock plastic bag, and crush using the bottom of a skillet.) Stir together crushed spices, olive oil, honey, and ground cinnamon in a small bowl to form a thick paste.

  2. Place lamb, fat side up, on an aluminum foil–lined rimmed baking sheet. Rub top side of lamb evenly with spice mixture. Roast in preheated oven until deep golden brown and a meat thermometer inserted into thickest portion of lamb registers 125°F for medium-rare, 22 to 26 minutes, tenting with foil after 20 minutes if needed to prevent excess browning. Transfer lamb to a cutting board, and let rest 10 minutes

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