Sportsglutton is feeling a little under the weather today, so I, Liz-aka Craftyglutton, will be posting this Wednesday’s food recipe.
We celebrated a belated Christmas with Sportsglutton’s family this year with some fabulously delicious (and easy) rack of lamb. This recipe is a Moroccan/Mediterranean twist on roasted lamb chops. Feel free to spice it up by adding some red pepper flakes or subbing hot paprika for the mild.
Enjoy and be sure to check back in tomorrow for another edition Thirsty Thursday!
For Rack of Lamb
- 1 rack of lamb (about 6 bones), trimmed of excess fat (leave a thin layer)
- ½ tbsp sea salt
- ¼ tbsp pepper
- ½ tbsp ground cumin
- ½ tbsp mild sweet paprika
- Leaves from 2 sprigs of mint, torn
- 3 cloves of garlic, crushed
- Juice from 2-3 small lemons
- 2 tbsp olive oil
For Roasted Veggies
- 2 small-medium Celery Roots
- 1 bunch baby carrots
- Handful or two of mixed olives , drained (we used oil cured black and some whole green ones)
- Smoked paprika
- Ground cinnamon
- Ground coriander
- Olive oil
- Salt and pepper
- Place the trimmed rack of lamb in a baking dish. If the fat layer is pretty solid even after trimming, lightly cut a cross-hatch pattern into the fat, but not through the meat, so that the marinade can penetrate.
- Mix together the remaining ingredients for the lamb.
- Pour the marinade over the lamb. Flip and move the lamb rack around to make sure it is covered on all sides. Place fat side up.
- Cover with plastic wrap and chill for 2-4 hours.
- While the lamb is marinating, trim and cut the celery root into sticks that are similar in thickness to the baby carrots and place in a bowl with the mixed olives.
- Sprinkle the veggies and olives liberally with the remaining ingredients. Toss to coat and set aside (if you will be cooking then in the near future, just leave them at room temp, otherwise refrigerate until you remove the lamb from the fridge.
- Remove lamb from the fridge, and preheat the oven to 350F.
- While the oven is preheating, place a large skillet or stovetop-safe roasting pan over medium-high heat.
- When the pan is preheated, swirl in a bit of olive oil to coat the bottom of the pan, then place the lamb in fat-side down.
- When the first side is seared and golden brown in places, flip the rack of lamb to sear the other side.
- If you are searing the meat in a skillet, dump the veggies into a baking dish. If you are using the roasting pan that you are searing the meat it, remove the lamb and dump the veggies into the pan after the meat is seared. Place the lamb on top of the veggies and place in the preheated oven.
- Stir the vegetables under the lamb every 15 minutes, so that they cook evenly.
- When the lamb’s internal temperature registers 150F (for medium rare), remove the pan from the oven.
- Place the lamb on a cutting board, tent with tin foil and let rest for 10-15 minutes.
- If the veggies are not fully cooked when the lamb is done, put them back in the oven until fork tender, but not soggy.
- After the lamb is rested, slice and place on platter. Spread the veggies around the edge.
- If desired, garnish with a squirt of lemon and some fresh chopped mint.
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