0.0 – 0 reviews • Lime Recipes
Ingredients
- 2 lamb racks, chine bone removed, trimmed
- 2 tablespoons olive oil
- 2 large clove garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon whole cumin seed, crushed
- 2 teaspoons whole coriander seed, crushed
- 1 small chile, finely chopped
- 1/2 teaspoon ground cinnamon
- Pinch ground cardamom
- 1 teaspoon cracked black pepper
- Salt, to taste
- Olive oil, to taste
- 2 tablespoons pomegranate molasses
- 1/2 cup chopped fresh mint
- 1/2 cup plain yogurt
- 1 teaspoon honey
- 2 tablespoons fresh chopped mint
- 1/2 teaspoon toasted, ground cumin seeds
- 1 lime, grated zest
- Pinch ground cinnamon
Instructions
- In a food processor, combine all ingredients for rub and pulse until blended. Rub over both racks generously. Season with salt.
- Preheat oven to 375 degrees.
- In a large skillet, heat 1 to 2 tablespoons olive oil on high. Sear racks on all sides until well browned, about 4 to 5 minutes.
- Transfer lamb to roasting pan and continue to cook in oven at 375 degrees for about 17 to 20 more minutes or until medium (internal temperature of 140 to 145 degrees).
- Combine molasses with chopped mint in a medium bowl. When racks are cooked, remove from oven and let rest for 5 minutes covered with foil before slicing. Slice and dip exposed sides with mint mixture.
- For the yogurt sauce: Combine all ingredients in a medium bowl. Stir, cover and chill until ready to serve.
- Serve the lamb with grilled apricots and drizzled with yogurt sauce, if desired.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
377 |
| Total Fat |
30 g |
| Saturated Fat |
11 g |
| Carbohydrates |
18 g |
| Dietary Fiber |
3 g |
| Sugar |
12 g |
| Protein |
11 g |
| Cholesterol |
47 mg |
| Sodium |
368 mg |
