Rack of Lamb ‘yucatecan’

READY IN: 30mins
Recipe by Jewelies

from Rick Bayless

Top Review by Chef floWer

Smelt divine, I made this for hubby and Little Miss (DD) and they both enjoyed it. I don't eat red meat, so I can't comment about the flavour, however I did sample the spice before I added on the lamb and it was yummy. I cooked it for about 35 minutes, (family prefers lamb medium). Served it with Recipe #264234 and steam broccoli. Thank you Jewelies

Ingredients Nutrition

Directions

  1. Place annatto seeds, cinnamon, garlic, oregano, peppercorns, coriander seeds, cloves and salt in a processor and whiz up until combined.
  2. Then add vinegar and oil, and mix well.
  3. Cut little x’s in the fat of lamb racks. Then smear all over with the spice mix and refrigerate for at least 2 hours.
  4. When ready, preheat oven to the highest degree.
  5. Sprinkle the lamb with flour and cook in the oven for 10-12 mins (for medium-rare).
  6. Serve with a simple green salad or beans on the side.

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