MELISSA KELLY'S RUBBED RACK OF LAMB

Melissa Kelly's Rubbed Rack of Lamb image

Provided by Florence Fabricant

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 teaspoons sea salt or to taste
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 tablespoon caraway seeds
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
2 tablespoons extra-virgin olive oil
1 tablespoon roasted garlic (about 2 large roasted cloves, mashed; 1/2 tablespoon garlic paste may be substituted)
2 tablespoons prepared harissa (North African hot sauce, sold at fancy-food shops or shops that sell Middle Eastern foods) or tomato paste seasoned with ground red pepper
2 racks of lamb, frenched

Steps:

Combine the salt, oregano, rosemary, caraway, cumin and turmeric in a mortar, spice grinder or blender, and process until fairly well ground. Transfer to a small dish, and work in 1 1/2 tablespoons of the olive oil, plus the garlic and the harissa or tomato paste mixture. Rub the lamb with the mixture, and set aside to marinate at room temperature, at least 3 hours.
Preheat oven to 450 degrees.
Shortly before serving, heat a heavy ovenproof saute pan on top of the stove and brush with remaining olive oil. Add the lamb, and sear for a couple of minutes on each side. Turn the lamb so it sits bone side up, and place the pan with the lamb in the oven for about 15 minutes, or until a meat thermometer registers 125 degrees for medium-rare. Carve each rack into four double chops.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 27 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 10 grams, Sodium 178 milligrams, Sugar 0 grams, TransFat 0 grams