Rack of Lamb ‘yucatecan’

Total Time
30mins
Prep 15 mins
Cook 15 mins

from Rick Bayless

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.
Most Helpful

5 5

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 Perfect Roasties - Roast Potatoes for English Sunday Lunch and steam broccoli. Thank you Jewelies