Rack of Lamb ‘yucatecan’

Name: Rack of Lamb ‘yucatecan’
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
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

Submitted by Jewelies

"from Rick Bayless"

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photo by Chef floWer

Ready In:: 30mins
Ingredients:: 12
Serves:: 4

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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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

Chef floWer