Syrian Spiced Rack of Lamb
Servings: 4
Time: 1 hour
• 2 tablespoons cumin seeds
• 1 tablespoon black peppercorns
• 1 teaspoon allspice berries
• 1 teaspoon coriander seeds
• 1 teaspoon cardamom seeds, removed from the pod
• 1 cinnamon stick
• 1 tablespoon paprika
• Salt to taste
• 2 racks of lamb (4 chops each, 1 1/2 pounds total)
• 2 tablespoons canola oil
Directions
In a large skillet over medium heat, toast cumin, peppercorns, allspice, coriander, cardamom and cinnamon stick until fragrant, about 3 minutes. Grind spices along with paprika and a pinch of salt in a spice grinder or coffee grinder.
Preheat oven to 375 degrees. Salt lamb, then pat spice mixture all over it. Let rest for 15 minutes at room temperature.
Heat oil in a large skillet. Brown lamb on all sides. Transfer to a rack set in roasting pan, and roast lamb until done to taste, about 25 minutes for medium rare (130 degrees on a meat thermometer). Carve lamb into chops and serve.
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