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    You are in: Home / Recipes / Rack of Lamb ‘yucatecan’ Recipe
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    Rack of Lamb ‘yucatecan’

    Rack of Lamb ‘yucatecan’. Photo by Chef floWer

    1/1 Photo of Rack of Lamb ‘yucatecan’

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Jewelies's Note:

    from Rick Bayless

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    Units: US | Metric


    1. 1
      Place annatto seeds, cinnamon, garlic, oregano, peppercorns, coriander seeds, cloves and salt in a processor and whiz up until combined.
    2. 2
      Then add vinegar and oil, and mix well.
    3. 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. 4
      When ready, preheat oven to the highest degree.
    5. 5
      Sprinkle the lamb with flour and cook in the oven for 10-12 mins (for medium-rare).
    6. 6
      Serve with a simple green salad or beans on the side.

    Ratings & Reviews:

    • on December 09, 2008


      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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rack of Lamb ‘yucatecan’

    Serving Size: 1 (20 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 48.2
    Calories from Fat 31
    Total Fat 3.5 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 582.5 mg
    Total Carbohydrate 3.6 g
    Dietary Fiber 0.4 g
    Sugars 0.0 g
    Protein 0.5 g

    The following items or measurements are not included:

    annatto seeds


    racks of lamb

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