Accompany this well-seasoned main course with a creamy potato gratin and purchased caponata drizzled with fresh lemon juice; serve apple pie for dessert.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
1 1 1/4- to 1 1/2-pound rack of lamb, trimmed
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon green peppercorns
2 large garlic cloves, chopped
1 tablespoon grated orange peel
1 tablespoon extra-virgin olive oil
Preparation
Step 1
Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Enclose cumin, coriander, and peppercorns in small resealable plastic bag. Using mallet, coarsely crush seeds and peppercorns. Add garlic, orange peel, and oil to bag and mash to coarse paste. Smear paste over meat portion of lamb.
Step 2
Place lamb, paste side up, in small baking pan. Roast lamb 10 minutes. Reduce heat to 400°F. Continue to roast until thermometer inserted into lamb registers 135°F for medium-rare, about 15 minutes longer. Cut lamb between bones into chops and serve.
