Black Pepper and Fennel Lamb Chops
Impress loved ones and friends with this elegant but simple rack of lamb. Fennel and Lamb are a match made in heaven and this preparation unites the two in a magical way.
2 pound rack of lamb with excess fat trimmed off
2 tablespoons whole fennel seeds
2 tablespoons whole peppercorns
2 tablespoons whole coriander seeds
2 whole Kashmiri Chilies
2 tsp Kosher Salt
1 tablespoons oil
1 tablespoon Garlic Ginger Paste
To make spice mix toast spices in dry pan on medium heat until aromatic. Be sure to keep the spice moving as they will burn easily. Once toasted nicely transfer to your favorite spice grinder and blend until coarse. You do not want a fine powder for this application. This mixture should be enough for about two to three racks of lamb depending on size. Kept in a airtight container this spice blend will stay fresh for about a month. Perfect for the holiday season.
To marinate lamb rack first combine the tablespoon of oil with the tablespoon of garlic ginger paste. Next rub the rack of lamb liberally with the mixture. This will help ensure the adherence of the spice blend and also will make sure the outside of the rack of lamb gets a nice golden brown color. Next liberally salt the outside of the rack with kosher salt. Typically I use about one to two teaspoon of salt per rack. The final step is to sprinkle about one to one and a half tablespoons of the spice mixture on the lamb. This will vary depending on your spice tolerance. I would try the spice mixture before rubbing the lamb to adjust to your personal spice levels. Massage the spice mixture into the surface of the meat and let rest at least an hour and up to two days in the fridge.
Preheat oven to 400 degrees and be sure to move your oven racks to the center of your oven.
Next assemble your roasting rig. Place a piece of foil on baking tray and then place baking rack over the top. Place your rack of lamb on the center of the tray.Once oven is up to temperature roast rack of lamb in oven 20-30 minutes or until a thermometer inserted into the thickest part of the meat reads 145 degrees for medium rare or 160 degrees for medium.
Once removed from the oven let the meat rest on the counter for 15 minutes to let the internal fluids to redistribute (trust me the wait is worth it). Slice and enjoy! As always feel free to comment or reach out if you have any questions or need help! Happy cooking!