Spiced Rack of Lamb with Pine Kernels
Another Rack of Lamb, but even better. It's aromatic and warming (not hot) allowing the flavour of the lamb to sing through.
Delightfully trouble free to prepare and ready after 20 minutes in the oven. We occasionally used to serve individual "lollipops" of lamb at drinks parties when we knew guests would be relaxed and hungry; they were hugely popular, although I have to say, more so with men than women who were more concerned with appearances.
1 french trimmed rack of lamb
2 tsps. rose harissa paste
half tsp. ground coriander
half tsp. ground cumin
half tsp. cinnamon
half tsp. turmeric
1 fat clove garlic
1 tbsp. olive oil
1 tbsp. pine kernels, roughly chopped
1 tbsp. plain Greek yoghurt
Although your butcher will happily french trim the rack for you, there will still be fat to remove and this cut is not the cheapest, however, it must be done. You can pull it away easily using your fingers. Make a small cut between each bone to make carving extra easy later.
In a small bowl mix together all the spices, grate in the garlic and stir in the olive oil to create a thick, dark paste.
Using a small oiled frying pan, sear the meat on all sides, paying special attention to any pesky fat which may remain
Spread a fairly thin layer of rose harissa paste all over the meat, then generously spread your spice/garlic mixture over the top, lastly press the chopped pine kernels into the coating.
Roast 180c 20 minutes for pink meat, 25 minutes if you prefer medium. Rest the meat 10 minutes.
Stir chopped parsley into the yoghurt - add a little milk or water if it is very thick - and season. Drizzle over the lamb and savour every mouthful
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