Chef’s Choice I
Roasted Rack of Lamb with
Moroccan Spices
AUSTRALIAN LAMB3
All recipes developed by The Joy Kitchen
1 Australian rack of lamb 1/2 teaspoon ground allspice
( 7-8 ribs) 1/2 teaspoon ground cinnamon
PAS TE 1/2 teaspoon paprika
2 tablespoons olive oil 1/2 teaspoon ground coriander
1/4 cup chopped fresh mint 1/2 teaspoon salt
2 tablespoons chopped 1/2 teaspoon black pepper
fresh parsley 1/4 teaspoon ground red pepper
1 1/2 teaspoons ground ginger 1/8 teaspoon ground cloves
1. To prepare the paste, place all ingredients in a small bowl and stir
to mix.
2. If necessary, trim the lamb, leaving a thin layer of fat on the surface.
Pat dry.
3. Rub the spice paste all over the surface of the meat. Refrigerate for
30-60 minutes.
4. Preheat oven to 425°F.
5. Set the lamb, bone side down, in a roasting pan and place in the oven.
Roast until a thermometer inserted in the thickest part of the meat
registers 125°F for rare or 135°F for medium-rare, about 20-25 minutes
(the temperature will rise about 5-10°F out of the oven).
6. Remove lamb from the oven, cover loosely with aluminum foil and let
stand for 5-10 minutes.
7. Cut between the bones and serve 2-3 chops per person.
Broiled or Grilled Lamb Chops
AUSTRALIAN LAMB5
8 Australian lamb chops, about 1 1/2 inch thick, patted dry
1/2 cup olive oil
3 tablespoons salt
1 tablespoon plus 1 teaspoon freshly ground black pepper
1. Rub both sides of the chops with olive oil to coat lightly, then sprinkle
with salt and pepper on both sides as desired.
2. Preheat the broiler and broiler pan or prepare a medium-hot grill fire.
Make sure the chops are close enough to the heat to brown well
( 3-4 inches is ideal).
3. Place the chops on the broiler pan or grill rack. Cook for 5-6 minutes
on each side for medium-rare. Cook 1 minute more for medium.
4. Serve immediately. Makes 4 servings.
Tip: Use kosher or sea salt for a saltier taste.
