with Moroccan Spice Rub
Yield: Serves 6
Prep Time: 30 minutes
Wine Suggestion: Artist Series Meritage, Ethos Reserve Syrah, Canoe Ridge Estate Syrah, Druthers Cabernet Sauvignon Limited Release, Columbia Valley Syrah
At our 2011 Valentine's Chef Dinner, John Sarich grilled the lamb racks and served them with red wine jus, caramelized carrots, currant-orange couscous and harissa.
2 8-boned racks Ellensburg lamb
Moroccan Spice Rub, recipe follows
Kosher salt & freshly ground pepper
2 Tbs. olive oil
Rub lamb with spice rub; cover and refrigerate overnight.
Preheat oven to 400°. Remove lamb from fridge; salt and pepper both sides. Let meat come to room temperature.
Heat large saute pan over medium heat; drizzle in 1 Tbs of the olive oil. Sear one rack on each side, taking care not to burn the spices, or the lamb will taste bitter. Set rack on parchment-lined baking tray and set aside. Clean pan if necessary and repeat process with remaining tablespoon of olive oil and lamb rack; set with the other rack on the baking tray.
Bake in oven until internal temperature of lamb reads 125° to 130° for rare to medium-rare. Let rest for 5 minutes.
Carve each rack into 8 chops and serve.
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. cayenne
1/2 tsp. ground fennel
1/2 tsp. dried thyme
1/2 tsp. ground cloves
Blend ingredients together.
