October 19, 2020

Juicy Cumin Lamb Rack with Roasted Vegetables.

We love having lamb rack especially when the cooler months of the year. The easiest way is to roast it in the oven. It takes very little prep time or skill to produce something so absolutely delicious. I think it is best served medium rare, still pink in center.

Many years ago, I went on a silk road train trip which began in Xian. It completely opened my eyes to using different types of spices to enhance the flavours of food. This recipe was inspired by my travels.

Cumin is perfect for lamb. It brings out the unique flavour of the meat while toning down the gamyness. And it smells heavenly baking in the oven.

This juicy cumin lamb rack recipe is good for two to three people. This is a one pan meal as the vegetables are roasted along side the lamb. It is super convenient. I used frozen lamb rack but you can use chilled or fresh if you can get it where you are.

Juicy Cumin Lamb Recipe

Prep time: 15minutes

Marinate : Over night

Cooking time: 30 minutes

Ingredients:

1rack of lamb, about 1.3 to 1.5 pounds

3 teaspoon of salt

3 teaspoons of lemon juice

Marinate Sauce

2 teaspoons of olive oil

3 cloves of garlic, smashed and flatten with knife

1 teaspoon of ginger, finely minced

3 tablespoons of plain yogurt.

3 teaspoon of cumin powder.

1 teaspoon of chili flakes (optional )

Root vegetables for roasting. Cut in to thin pieces about 1 cm thickness and tossed with olive oil and salt

I use an assortment of veggies. Whatever I have on hand.

Cooking Method

1. Defrost lamb rack in room temperature. Use paper towels to absorb the water seeping from the meat. Change paper towels often.

2. Rub defrosted lamb rack with salt and lemon juice. Let it sit for a few minutes.

3. In a bowl, mix all other ingredients together to form a sauce.

4. Coat the lamb rack with the marinate suace. Cover and let it marinate over night or for at least 6 hours.

If you like your lamb dry, with out any sauce, remove marinate from lamb before cooking.

5. When ready to cook, remove lamb from the fridge and give it 1 hour to return to room temperature.

6. Preheat oven to 230 degrees C.

7. Place lamb rack on a large roasting tray. Meaty side facing up. Place tray in the middle of the oven. Roast for 15 minutes.

8. Take tray out of the oven and place vegetables around the lamb. Return to oven and cook for another 15 minutes at 200 degrees C.

If you use hard root vegetables, it will take 15 minutes to cook. If you use soft vegetables like zucchini,tomatoes or peppers,it will only take 5 to 10 minutes

9. Remove from the oven and let it sit for 5 minutes before arranging vegetables and lamb on plate and serve.