You may also like
Categories:
ingredients lamb ground lemons oranges clove garlic extra-virgin olive oil red pepper full racks salt coarse ground black pepper balsamic vinegar vin cotto balsamic vinegar red pepper rosemary salt
Viewed: 30 - Published at: 4 years agoIngredients
- SERVES 4 TO 6
- INGREDIENTS
- For the lamb:
- 2 teaspoons whole fennel seed
- (or 1 teaspoon ground)
- juice of 2 lemons
- juice of 2 oranges
- 1 clove garlic, peeled
- 2 tablespoons extra-virgin olive oil
- I tablespoon harissa or crushed red
- pepper flakes
- 2 full racks of lamb, about 2 to 2 to 2 1/4 pounds each (plan on 4 bones per person)
- 1 1/2 tablespoons salt
- 1/2 teaspoon coarse-ground black pepper
- For the glaze:
- 1/2cup balsamic vinegar
- 1/2 cup vin cotto (if you can't find vin cotto,
- up the balsamic vinegar to 1 cup)
- 1/4 teaspoon red pepper flakes
- 1/2 tablespoon finely chopped rosemary
- sea salt for sprinkling
Method
- Method/Preparation
- 1 Toast fennel seeds in small pan over low heat til they become Fragrant about 2 min.(If you're using the ground fennel don't toast it.)
- 2 Blend fennel seeds (or ground fennel,lemon juice, orange juice, garlic, olive oil, harissa or red pepper flakes in the blender on
- medium until combined, about 30 seconds.
- 3 Place the lamb in a large container and put the mixture over top. Cover with plastic wrap and place in the fridge to marinate for at least 2 hours-the longer the meat rests in the marinade the
- better up to 8 hours.
- 4 Turn the broiler grill to high
- 5 Remove the lamb from the fridge and allow it to come to room temperature on counter, at least 30 minutes. Reserve marinade.
- 6 Season lamb on both sides with salt and pepper. Place it on a roasting rack and put under broiler on middle rack or on the grill with
- the cap of fat facing down.
- 7 Broil the lamb until fat cap starts to caramelize, about 3 minutes. Rotate the pan and continue broiling as it browns. about 2 1/2 minutes
- more. Flip lamb racks over and continue broiling until the fat on top has started to caramelize and render. about 5 more minutes.
- 8 Turn oven 400. Remove lamb from oven, brush it with marinade both sides, return to oven. Cook until desired level of doness-20-25 min. med
- Rare (or 115 on meat thermomenter) Remove lamb from oven, rest on roasting
- Rack for 20 min.
- GLAZE
- 1 combine balsamic vinegar, vin cotto, red pepper flakes in small pot over high
- heat, reduce by half about 8 min. (ventilate kitchen well)
- 2 Remove pot from heat; add chop rosemary, mix. Glaze should taste sweet, sour, herby all at once.
- To Finish Dish:
- Cut chops between bones. Brush lamb with vinegar glaze, sprinkle with sea salt.
