Rosemary Roasted Rack of Lamb
Rosemary Roasted Rack of Lamb
Get this quick and easy rosemary roasted lamb rack recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 2 servings
  • 2 teaspoons cumin seed
  • 2 teaspoons coriander seed
  • 1+½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground mustard
  • 3 tablespoons chopped rosemary
  • 3 tablespoons olive oil
  • 3 lamb racks, frenched
  • Salsa:
  • 1 cup pitted and chopped Medjool Dates
  • ⅓ cup finely diced red onion
  • 2 tablespoons red wine
  • ½ cup chopped pistachios
  • 85 grams fresh goat cheese
  1. For lamb, toast cumin and coriander in a sauté pan, tossing until toasted (the fragrance becomes rich), about 2 minutes.
  2. In a mortar and pestle or in a small food processor, grind spices with remaining ingredients to create a paste.
  3. Preheat oven to 375°F.
  4. Cut lamb racks in half, rub paste over surface of lamb and place in a roasting pan. Roast for about 18 minutes for medium. Let lamb rest for 10 minutes before slicing and plating.
  5. For salsa, toss dates and red onion with wine - let sit for 5 minutes to soften.
  6. Stir in pistachios and serve with lamb, crumbling goat cheese on top.

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