with Moroccan Spice Rub
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.