Emily's Cumin-crusted rack of lamb

1 rack of lamb
1/2 cup pine nuts
1/2 cup parmigiano reggiano
2 tbsp olive oil
1 tsp fresh rosemary
2 cloves garlic
1 tsp peppercorns
2 tsp honey
3 bay leaves
1/2 tsp thyme
1/2 tsp fennel seed

The recipe:
1. For marinade, combine garlic, rosemary, peppercorns, and thyme with 1 tbsp olive oil in a food processor. Grind finely.
2. Cut rack of lamb into equal sizes and marinate in the mixture for 2 hours.
3. For crust mixture, combine pine nuts, parmigiano reggiano, peppercorns, and fennel seed into food processor and grind.
4. In a tbsp olive oil, caramelize each side of the lamb racks, then remove from heat.
5. Arrange lamb racks by fitting together the bones, meat upwards.
6. Apply thin coat of honey over meat, then apply crust mixture.
7. Wrap the protruding bones with aluminum foil.
8. Cook in oven at 350 degrees for 20 minutes.
9. Let rest before serving!


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