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Rack of Lamb ‘yucatecan’
By Jewelies on November 30, 2007
Photo by Chef floWer
1 Reviews
- Prep Time: 15 mins
- Total Time: 30 mins
- Servings: 4
Photo by Chef floWer
About This Recipe
"from Rick Bayless"
Ingredients
- 1 tablespoon annatto seeds ( achiote)
- 1 cinnamon stick, broken up
- 4 -5 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seed
- 4 cloves
- 1 teaspoon sea salt
- 2 tablespoons cider vinegar
- 1 tablespoon olive oil
- 4 racks of lamb
- 1 1/2 tablespoons plain flour
Directions
- Place annatto seeds, cinnamon, garlic, oregano, peppercorns, coriander seeds, cloves and salt in a processor and whiz up until combined.
- Then add vinegar and oil, and mix well.
- 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.
- When ready, preheat oven to the highest degree.
- Sprinkle the lamb with flour and cook in the oven for 10-12 mins (for medium-rare).
- Serve with a simple green salad or beans on the side.
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Rack of Lamb ‘yucatecan’ (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (20 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 48.2
- Calories from Fat 31
- 65%
- Amount Per Serving
- %
- Total Fat 3.5g
- 5%
- Saturated Fat 0.4g
- 2%
- Cholesterol 0.0mg
- 0%
- Sugars 0.0 g
- Sodium 582.5mg
- 24%
- Total Carbohydrate 3.6g
- 1%
- Dietary Fiber 0.4g
- 1%
- Sugars 0.0 g
- 0%
- Protein 0.5g
- 1%
Reviews
-
"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"
By Chef floWer on December 09, 2008 | 762708
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