Spring has definately sprung in the UK and the time for the most tender lamb is almost through, you can check the Eat The Seasons website for whats in season (if you’re reading from the UK). It also helps that I have a new wonderful local butcher, Hill & Szrok on Broadway Market (London) and the bonus points go to them because they’re secretly a chop house after dark! Also… their local organic produce is second to none so if you’re dropping past go see Tom and tell him I sent you.
I thought I’d do something a little different to the garlic and herb lamb you get on your sunday roast so it was straight to the spice cupboard for me!
To serve 4 you will need:
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground nutmeg
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- 1/4 tsp hot chilli powder or cayenne pepper
- 1/4 tsp cinnamon
- Rack of lamb (I used 8 cutlets of french trimmed rack)
- olive oil, salt and pepper to season
Preheat the oven to 160 degrees.
Mix all these spice powders up together with a little salt and pepper and you have good spice rub for your lamb.
Score the fatty side of your lamb lightly so as when you rub in the spices they soak in to flavour the fat and meat.
Rest your rack of lamb at room temperature and rub with a little olive oil, salt and pepper before sprinkling generously with the spice mix.
Massage the spices into the scored grooves and all over the meat.
Seal the meat, especially the fatty side in a hot frying pan for around 30 seconds to 1 minute on each side, you shouldnt need any extra olive oil for this.
Put the meat fat side up on the top shelf of your preheated oven and cook for 20 minutes.
Finish the lamb fat side up under the grill for 10 minutes or until golden brown to get a nice crunch to the fat, almost like a lamb crackling.
Serve alongside our quinoa salad recipe for a delicious dinner party recipe.
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Hugs & Nonsense