Moorish Spiced Rack of Lamb
Pomegranate molasses is the secret ingredient, adding a subtle tart sweetness to the crust, helpingadhere the breadcrumb mixture to the lamb. Wonderfully spiced and perfectly cooked, this rack of lamb will have your guests begging for seconds.
Written By Megan Fawn Schlow | Mar 30, 2021
Ingredients
Moorish Spiced Rack of Lamb with Parsley & Pomegranate Salad
For the Lamb:
- lamb, 2 racks (1 ½, pounds), bones frenched (you can ask your butcher to do this for you)
- pomegranate molasses, 6, tablespoons,,mymoune-pomegranate-molasses
- fine breadcrumbs, 2, tablespoons,,
- bittersweet smoked paprika, 3, teaspoons,,bittersweet-spanish-smoked-paprika
- fennel seeds, 1, teaspoon,cracked,cracked-roasted-fennel-seeds
- cumin seeds, 1, tablespoon,crushed,whole-cumin-seeds
- salt, 1 ½, teaspoon,,
- freshly ground black pepper, 1, teaspoon,,medium-grain-black-pepper
For the Salad:
- flat leaf parsley leaves, 1, cup, packed - picked from stems,
- pomegranate seeds, ½, cup,,
- small shallot, 1,,thinly sliced,
- extra virgin olive oil, 2, tablespoons,,sindyanna-of-galilee-coratina-extra-virgin-olive-oil
- lemon juice, 2, tablespoons, fresh,
- crushed sumac, 1, teaspoon,,crushed-sumac
- salt and pepper,, to taste,
- Preheat oven to 450. Place the racks of lamb on a baking sheet and let come to room temperature.
- In a bowl stir together the pomegranate molasses, breadcrumbs, paprika, fennel, cumin, salt and pepper.
- Divide the spice mixture in half. Cover each rack of lamb with the mixture and slide into the oven. Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.)
- Add the parsley, pomegranate seeds, sliced shallot, olive oil, lemon juice and sumac to a bowl. Toss and season to taste with salt and pepper. Serve the salad alongside the lamb.
