Empty My Fridge
Mediterranean Herb Rack of Lamb Platter Recipe
Ingredients
- Lamb
- Salt
- Black pepper
- Garlic · minced8
- Rosemary · finely chopped3
- Thyme · finely chopped¼ cups
- Cracked pepper
- Olive oil2 ½ tbsp
- Rice · rinsed1 ½ cups
- Turmeric1 tbsp
- Cumin2 tsp
- Chicken broth2 ¼ cups
- Roasted veggies
- Tomato · sliced
- Dill
Instructions
- Heat the oven to 450°F (232°C).
- Mash the rub ingredients together in a mortar and pestle until a fine paste forms, or blend them in a food processor or blender.
- Optionally, trim large pieces of visible fat from the back of the rack.
- Season both sides of the rack with a pinch of salt and pepper, then spread the rub evenly over it. Marinate at room temperature for 30 minutes, or wrap and refrigerate overnight, then let it rest at room temperature for about 30 minutes before cooking.
- Place the lamb fat side up in a baking dish or on a griddle and roast for 10 minutes. Flip and cook for another 8 to 10 minutes, depending on how done you like it.
- Let the rack rest for 5 to 10 minutes before slicing.
- While the lamb cooks, heat a heavy pot over medium-high heat. Add the olive oil, garlic and rice, then season and stir so every grain is coated. Toast for 2 to 3 minutes.
- Reduce the heat to medium, add the broth or water and bring to a gentle simmer. Partly cover and cook 12 to 15 minutes, until the liquid is absorbed and the rice is plump.
- Spoon the rice onto a platter and top with the sliced lamb. Serve with roasted vegetables, sliced tomatoes and garlic dill yogurt, if desired.
Summarized from Fit Men Cook's video. Watch it for the details.
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