- Dish type
- Side dish
- Mint sauce
A gorgeously spiced rack of lamb is seared and then finished in the oven, served with a quick and easy coriander mint sauce.
London, England, UK
27 people made this
- 1 1/2 tablespoons coriander seeds
- 1 1/2 tablespoons caraway seeds
- 1 1/2 tablespoons cumin seeds
- 1 teaspoon cayenne pepper
- 1 (8 bone) rack of lamb
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon agave nectar or honey
- 1 tablespoon rice wine vinegar
- 1 lime, juiced
- 2 cloves garlic
- 50g fresh coriander
- 50g fresh mint leaves
- 125ml extra virgin olive oil
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Preheat the oven to 200 C / Gas 6.
- In a dry frying pan over medium high heat, toast the coriander seeds, caraway, cumin and cayenne pepper till smoky. Transfer to a mortar and pestle and roughly grind the spices together.
- Rub the spice mixture over both sides of the rack of lamb to form a crust. Season both sides with salt and pepper.
- Heat an oven-proof frying pan over medium high heat till hot. Add the tablespoon of olive oil, then add the rack of lamb fat side down. Sear until browned, then flip over.
- Immediately transfer the lamb to the oven, and roast for 8 minutes (or longer if you prefer your lamb well done). Remove the lamb from the oven and let rest for 5 minutes before slicing.
- Meanwhile, in a food processor combine the agave or honey, vinegar, lime juice, garlic, coriander and mint. Process till finely chopped. Start slowly drizzling in the olive oil whilst blending to make a sauce.
- Slice the rack of lamb. Serve with the mint and coriander sauce spooned over each serving.
Spice crusted roast rack of lamb with coriander and mint sauce
Reviews & ratingsAverage global rating:(12)
Reviews in English (3)
We had lamb chops but I made the herbed sauce so easy and deliciouswill make that again-01 Apr 2013
Cooked for extra time (8mins 8mins) but still underdone even though I like my meat medium rare.Suggest increase oven time to at least 20mins.For weight (750g) other recipes suggest 50mins in oven (no pan frying).Herb accompaniment - delicious-01 Apr 2013
Definitely reduce the cayenne pepper. Probably won't make again just because lamb doesn't need such aggressive seasoning, IMO. The sauce pairs excellently, however.-16 Jul 2018
The 13 Spices for Lamb That Will Nail These Delicious and Easy Lamb Recipes
Lamb is the meat of a young sheep, it’s very tender with a subtle gaminess compared to older sheep’s meat. Its unique taste and tenderness allow it to stand up to strong and earthy spices for lamb. The good old ‘salt and pepper’ will work, of course, but using different lamb seasoning can bring wonders to your lamb dishes. Other people may not prefer it over beef or chicken but it sure is a good meat to try to add variety to your usual meal.
While some may find it intimidating to cook lamb, knowing the basics can get you to a good start. It’s important that you get your meat from trusted sources or have it delivered to you from reliable meat delivery websites. Always bring the lamb to room temperature before cooking, you can easily mess up your cooking time and the meat’s doneness when you cook it straight out of the fridge. Don’t be wary about using a meat thermometer, even seasoned cooks use it. And always, always – let it rest and slice against the grain – sounds pretty simple and basic but it’s really important, trust me on that.
And of course, know the right spices for lamb to use. The best spices should balance the meat’s natural gamey, grassy flavor with its robust flavor profiles. Lamb’s strong taste may put off other people from trying it but with the right lamb seasoning, it can be tamed or highlighted to work with different flavors to make it more enjoyable. Here are 13 spices for lamb that you can use to enjoy this piece of meat to your heart’s delight. Get ready to try the amazing lamb recipes as well!
Spice It! Moroccan Herb-Crusted Leg Of Lamb
This recipe came from Scott Savokinas, of Cuisine Inspirations, who helped me brainstorm ideas for how to use all this wonderful cinnamon I received and his creativity helped make this process quite fun.
Savokinas wrote to me, “Many people associate cinnamon with a sweet note. Th[is] recipe utilizes cinnamon in a savory blend of Moroccan spices, combined with lamb… Even though the amount of cinnamon called for in each recipe is small, it really adds a punch. I recently served [it] at a small wedding and the flavor was incredible! Even if you don’t like lamb, this recipe is a must-try!”
I happen to love lamb but in my house that puts me in the minority. However, in my experience, many spice rubs are versatile enough to use with several different types of protein, so I had always planned to make this with a pork roast of some kind. On one of the cooler, rainy days this week, I made this recipe using a pork tenderloin and served it with mashed potatoes on the side. It gave us all a little taste of the fall that is yet to come, but not so much that we’re ready to end summer.
Moroccan Herb Crusted Leg of Lamb
1 cup fresh cilantro
2 teaspoons cardamom seeds
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 tablespoon freshly ground black pepper.
1 5 to 7 lb boneless leg of lamb tied (Ask your butcher for help with this)
1. Combine the first 11 ingredients in a food processor and puree until smooth.
2. Remove lamb from refrigerator.
3. Coat lamb thoroughly with puree and let sit at room temperature, covered with foil, for 1 1/2 hours.
5. Place the lamb in a roasting pan and place on a rack positioned in the lower third of the oven.
7. Reduce oven temperature to 350º.
8. Roast until a meat thermometer placed into the thickest part of the lamb registers 135º to 145º, depending on how well you want the meat cooked. *Total roasting time will be between 1 hour 15 minutes and 1½ hours, but it would be a good idea to begin taking the temperature at 1 hour, and every 10 minutes after (or use a probe thermometer set to 130º).
9. Allow the lamb to rest, tented with foil, for 15 to 25 minutes before carving.
Notes from my experience:
The spice rub is really easy to make (I love anything that only requires blending in the food processor) and takes no time to prepare.
I used the dual temperature cooking method, but adjusted it for the tenderloins. I cooked them both at 450 for 15 minutes, then 375 for 25 minutes and tented with foil at the end.
The flavor was delicious and a welcome change from my typical spice rubs for grilling. I served it with a Raspberry Balsamic sauce from Cuisine at Home. The flavors complimented each other fabulously.
This is definitely a company-worthy meal and I may even try the spice rub on lamb chops for myself. Enjoy!
*Savokinas lives in northern NJ and has worked closely with Verona resident and chef Cardie Mortimer. His company, Cuisine Inspirations, LLC is an in-home event services company providing dinner parties, cooking lessons, knife sharpening, and most recently a personal chef service.
This series was inspired by the gift of a large amount of cinnamon my mother-in-law brought me from Ecuador. It includes recipes from Verona chefs and chefs with Verona connections. You can follow this series and all of my cooking adventures on Twitter: @TracyCooksIt
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Spice crusted roast rack of lamb with coriander and mint sauce recipe - Recipes
The cuisine of Africa is still relatively unknown in the States—and it's new for me too, but what I've tasted so far in my culinary outings has me completely enamored with the deep flavors and unique spice mixtures. That's why for this coming Easter holiday, I decided to create something a bit different and somewhat unexpected for my family. Instead of the traditional American glazed ham or Mediterranean roast leg of lamb, I decided upon this African-fusion-style rack of lamb inspired by a restaurant visit, and a pasta side dish with Israeli origins.
Some years ago I had dinner at the now closed Merkato 55, the African fusion restaurant in New York's meatpacking district. The menu was composed by none other than Ethiopian-born Swedish chef, Marcus Samuelsson, who has lately become the favorite chef of the Obamas. (The first lady recently dined at his Scandinavian restaruant, Aquavit.) I clearly remember fawning over the restaurant's roast lamb encrusted in berbere, a spice mix used in Ethiopian and Eritrean cuisine. It combines ajwain, cloves, fenugreek, ginger, black pepper, cassia, cardamom, coriander, and chiles. The smoky, spicy, and peppery flavors of the berbere makes a wonderful complement for the gamey quality of lamb.
For a bright and fresh side dish evocative of spring, I'm serving the lamb with herbed couscous. Israeli couscous is like Moroccan couscous in that it is a tiny pasta, but it resembles small pearls instead of tiny grains. In Israel it is known as Ptitim and is enjoyed as an alternative to rice. The pearls have a bite or pop to them as they are eaten. Cook them in stock and any combination of fresh herbs, dried fruit, or nuts for a very flavorful side dish. This new and unique holiday dinner update is just the way to welcome the renewing season of spring.
Berbere-Crusted Rack of Lamb
Recipe adapted from The Soul of a New Cuisine by Marcus Samuelsson.
for the marinade:
2 racks of lamb (1-1/2 pounds each)
1/2 cup olive oil
1/4 cup lemon juice (about 1 lemon)
1 sprig fresh rosemary, stripped
2 garlic cloves, crushed
for the berbere paste:
1 tablespoon berbere
1/3 cup breadcrumbs
2 teaspoons Dijon mustard
2 tablespoons dry red wine
1 egg yolk
for searing the lamb:
fine sea salt
for the reduction sauce:
2 tablespoons berbere
1/2 cup chicken stock
1/4 cup dry red wine
2 tablespoons butter, chilled, cut into pieces
Trim excess fat and silver skin from racks of lamb. French the ribs by slicing along each bone and removing the flesh in between.
To marinate, combine lamb, oil, lemon juice, rosemary leaves, and garlic in a large resealable plastic bag. Seal, place on a plate to capture any leaks, and let marinate in the refrigerator for at least 2 hours, preferably overnight.
When ready to cook, remove lamb from the bag, scraping off all bits of rosemary and garlic. Pat chops dry with paper towels. Discard marinade.
To make paste, combine berbere, breadcrumbs, mustard, wine, and egg yolk in a small bowl. Stir until smooth.
Preheat oven to 400 degrees F.
To sear lamb, heat a large skillet or saute pan over medium-high to high heat. Drizzle in about 1 tablespoon olive oil. Generously season racks with salt. Sear lamb 3 minutes per side.
Transfer lamb to roasting pan or rimmed baking sheet. Apply berbere paste to top fatty sides, spreading evenly with hands. Place in oven and roast until an instant thermometer inserted into the loin end reads 125 degrees F. for medium-rare, about 20 minutes. Let lamb rest for 5 minutes before carving. Yield: 4 to 6 servings.
While lamb roasts, prepare sauce by toasting berbere for a few minutes in a small saucepan set over low heat. Pour in stock and wine. Bring to a boil and lower to a simmer. Cook until sauce thickens and reduces by third, about 10 minutes. Off heat, stir in butter, a little at a time, until sauce glistens. Serve alongside lamb. Yield: 1/2 cup.
1/2 cup pine nuts
1/4 cup golden raisins
1 tablespoon butter
1 tablespoon olive oil
1 large shallot, finely chopped
1 garlic clove, finely chopped
1-1/2 cups Israeli couscous
2 cups chicken stock
1 bay leaf
1/2 stick cinnamon
1/2 teaspoon fine sea salt
1/4 cup finely chopped mint
1/4 cup finely chopped cilantro
Toast pine nuts in a small saucepan set over medium heat until nutty brown. Add raisins to a small bowl and cover with hot water.
Warm butter and oil in a small saucepan set over medium-high heat. Add shallot and garlic, saute until soft and fragrant, about 3 minutes. Add couscous and toast for a few minutes. Pour in chicken stock and add bay leaf, cinnamon stick, and salt. Bring to a boil and lower to a simmer. Cook, covered, until couscous has absorbed all liquid and is tender, about 8 to 10 minutes.
Once couscous is cooked, leave uncovered for a few minutes for any remaining liquid to evaporate. Toss in pine nuts, drained raisins, mint, and cilantro. fluff with a fork and combine. Yield 4 to 6 servings.
- For the Herb Mixture:
- 1/3 cup finely chopped fresh cilantro
- 1/3 cup finely chopped fresh parsley
- 1/4 cup freshly squeezed lemon juice from about 2 lemons
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon freshly minced garlic, about 3 medium cloves
- For the Spice Rub and Lamb:
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 2 Frenched 7-10 rib racks of lamb, trimmed of all but a thin layer of fat, about 1 1/2-2 pounds each
- 2 tablespoons Dijon mustard
- Type of fire: two-zone indirect
- Grill heat:medium-high
Slow-roasted lamb, racks and spiced meatballs with rich wine gravy
Put the lamb into a medium roasting tin. Season with salt and freshly ground black pepper. Mix the garlic, shallots or onions, rosemary and thyme in a together until well combined and place on top of the lamb. Roast for 30 minutes, or until lightly golden-brown.
Reduce the oven temperature to 150C/300F/Gas 2.
Pour the wine and one tablespoon of water around the lamb cover the tin tightly with foil and roast for a further three hours. Remove the foil and return the lamb to the oven for a further 30 minutes, or until very tender and falling off the bone.
Meanwhile, for the meatballs toast the cumin seeds in a dry frying pan over a low heat for 30-60 seconds. Grind to a fine powder in a pestle and mortar. Add the coriander, chilli powder, cinnamon and salt.
Return the pan to the heat and add two tablespoons of the olive oil, the shallots and garlic. Cook over a low heat for 5-6 minutes, stirring regularly. Add the spice mixture and cook for one minute, stirring constantly. Transfer to a mixing bowl and leave to cool for five minutes.
Add the lamb mince, breadcrumbs, parsley and lemon zest. Mix until well combined, then shape into 12 small balls using your hands. Cut the caul, if using, into small squares and use to wrap each meatball.
Heat half a tablespoon of olive oil in a large heavy-based frying pan and cook the lamb meatballs for 12-15 minutes until lightly golden-brown and cooked through. Transfer to a baking tray lined with greaseproof paper, and leave to cool.
To prepare the racks of lamb, score the fat. Heat a large heavy-based frying pan and brown the meat, fat-side down, over a medium heat for five minutes. Brown on the remaining sides, then remove from the heat and put on a baking tray, with the racks facing each other and the bones crossing at their tips.
Mix the breadcrumbs with the herbs and garlic. Stir in a pinch of salt and freshly ground black pepper. Brush the fat side of the lamb with the mustard and press the breadcrumbs onto it carefully and firmly. Cover and chill until ready to cook.
Take the shoulder of lamb out of the oven and put on a board. Skim off as much visible fat as possible from the tin. Pour the cooking liquor through a sieve into a saucepan and add the port and redcurrant jelly. Bring to the boil and cook for 12-15 minutes or until the liquid is reduced to approximately 300ml/10fl oz, stirring occasionally. Mix the cornflour with the water and stir into the lamb gravy. Cook for a further 1-2 minutes.
Shred the shoulder meat using two forks and place the flesh into a bowl. Season with salt and freshly ground black pepper. Stir four tablespoons of the port sauce into the lamb shoulder.
Press one-sixth of the chopped lamb into a chef’s ring and then carefully remove the ring . Repeat five more times and place onto the baking tray with the meatballs.
Preheat the oven to 200C/400F/Gas 6.
Remove the lamb racks from the fridge and leave at room temperature for 15 minutes, then roast in the oven for 25-30 minutes for medium, or until cooked to your liking. Remove the lamb from the oven, cover loosely with aluminium foil and leave to stand for 8-10 minutes. Carve each rack into individual ribs.
Cover the meatballs and lamb shoulder loosely with aluminium foil. Place in the oven, on a shelf under the lamb, for 10-20 minutes, or until piping hot.
To serve, place a piece of each cut of meat on a plate and serve with green vegetables.
Moroccan Inspired Rack of American Lamb with Turmeric Couscous
Preheat your oven to 400 degrees.
In a food processor, blend garlic, mint, turmeric, cilantro, cumin, lemon zest, olive oil, salt and pepper and sugar until a thick and creamy marinade forms. Adjust with water if needed, about 1 tablespoon.
Add over your lamb and let sit out to marinade and come to room temperature, about 1 hour.
While your lamb is marinating, make your cous cous by sautéing a diced shallot in butter and olive oil in a pot, until translucent. Toss in cumin, turmeric and salt and pepper to bloom the spices another 1-2 minutes.
Next add your broth, and bring to a light simmer. Toss in your cous cous, turn off the heat and let the couscous cook, covered, for another 5 minutes. Open and fluff, toss in lemon juice.
In the meantime, heat a cast iron with a drizzle of oil. Sear your rack of lamb until charred on all sides.
Once seared, add in your oven for another 10-15 minutes, until the internal temperature reaches about 120 degrees.
Remove from the oven, rest and slice the chops. Serve with your cous cous and enjoy!
For the Lamb
1 rack of American Lamb (about 9 bone)
Turmeric Cous Cous
1 cup chicken/vegetable broth
Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.
Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”. Quite simple indeed! Make sure you brown that lamb.
Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.
Preparing the Crust:
Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.
Pour the mixture into a deep dish (bowl or plate) and set aside.
Putting it All Together:
Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.
Place it back into the oven for 3-4 minutes when you’re ready to serve.
Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting.
Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word. Like many of Gordon’s recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay’s cooking.
Roasted Rack of Pork with Cherry Bourbon Sauce MICHAEL SYMON
ROASTED RACK OF PORK:
2 tablespoons ground coriander (toasted)
2 tablespoons ground cumin (toasted)
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper
5 pounds rack of pork (center cut, rack of bones removed to use as a roasting rack)
2 tablespoons olive oil
CHERRY BOURBON SAUCE:
1 cup bourbon
1 orange (juiced, 2 peels reserved)
1/4 cup red wine vinegar
2 tablespoons granulated sugar
3 cups fresh cherries (pitted)
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
For the Roasted Rack of Pork: Preheat your oven 450ºF. Place the rack of bones in a roasting pan to serve as the rack.
In a medium bowl, whisk together coriander, cumin, salt and black pepper. Season both pork and rack with spice mixture and place on top of the bones, drizzle with olive oil. Roast until the pork is golden brown, about 10-15 minutes. Reduce the oven temperature to 275ºF and roast for an additional 40-45 minutes, until the pork reaches an internal temperature of 140ºF. Remove from the oven and allow to rest for 10-15 minutes before slicing.
For the Cherry Bourbon Sauce: In a small sauce pot over medium heat, combine the bourbon, orange juice and peels, vinegar, and sugar and cook until the mixture has reduced by half, about 10 minutes.
Add the cherries and season with salt and pepper to taste. Cook until cherries soften and sauce thickens, about 20 minutes. Remove from heat, discard the orange peels and stir in the butter. Season again with salt and pepper, if necessary and set aside.
Slice the pork rack into chops and spoon the cherry bourbon sauce on top and around each chop. Finish the pork with a drizzle of olive oil.
Tip: Get creative! Try this bourbon sauce with your favorite stone fruit, like peaches or plums!