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Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
2 teaspoons cumin seeds (6 grams)
1 tablespoon plus 1 teaspoon coriander seeds (8 grams)
1 teaspoon black peppercorns, preferably Tellicherry (4 grams)
1 tablespoon plus 1 teaspoon fennel seeds (8 grams)
Coarsely grind together the cumin, coriander, peppercorns, and fennel. Or mix 13⁄4 teaspoons pre-ground cumin, 21⁄2 teaspoons pre-ground coriander, 3⁄4 teaspoon pre-ground black pepper, and 1 tablespoon pre-ground fennel.
1 frenched rack of lamb (13⁄4 pounds)
6 tablespoons smooth Dijon mustard
Extra-virgin olive oil
2 medium yellow onions, halved and thinly sliced
For the lamb: Let the lamb sit at room temperature for 15 minutes before starting your prep work so that it can be at room temperature for 30 minutes total before roasting.
Preheat the oven to 400°F. Place the spice blend in a small bowl and stir in 11⁄2 teaspoons salt and the mustard. Spread the spice paste evenly all over the rack of lamb.
Lightly coat the bottom of a small roasting pan with oil (2 to 3 tablespoons). Spread the onions evenly over the pan and sprinkle with salt. Set the lamb over the onions, fat-side up.
Roast until a crust forms on the lamb and a meat thermometer inserted into the center registers 115° to 120°F for medium-rare, 35 to 40 minutes. Remove from the oven and let the lamb rest in the pan for 10 minutes before transferring it to a cutting board and slicing it into individual chops. Serve immediately, with the onions.