Roasted Rack of Lamb

This unforgettable lamb dish is one you'll want to make again and again.

Ingredients For This Recipe

2 frenched lamb rib racks
Kosher salt, to taste
4 cups beef stock
2 lbs mixed rainbow carrots, peeled & cut in thirds
½ lb asparagus, bottoms trimmed
½ lb spinach
Lamb Marinade
1 tbsp chili powder
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tsp cumin powder
1 tsp ground coriander powder
1 tsp dried Mexican oregano
1 tsp ground cinnamon
1 tsp black pepper
¼ cup apple cider vinegar

Preparation

Preheat oven to 400 degrees.
Season the lamb rack with salt. Let it come to room temperature. Set aside.
Place all ingredients for spice marinade in bowl and mix well. Set aside.
Preheat the oval roaster over medium high temperature for 3 minutes.
Add lamb racks. Sear for 5 minutes with cover ajar. Transfer to a plate.
Deglaze roaster with beef stock and break down the fond.
Quickly glaze lamb racks with marinade. Reserve remaining marinade.
Insert rack. Arrange lamb on top. Surround with carrots and asparagus.
Bring stock to a boil. Carefully, place oval roaster in oven, uncovered.
Roast for 20 minutes or until the meat registers 135 degrees.
Take out lamb racks and let rest for about 3 minutes. Transfer vegetables to a plate.
Carefully, remove rack. Place oval roaster back on stove top. Turn heat to medium high. Bring stock and drippings to a boil.
Add remaining marinade and mix well. Adjust seasoning if needed. Reduce liquid for about 2 minutes to make a pan sauce.
Cut the lamb rack into chops.
Add spinach to pan sauce and quickly mix until lightly wilted. Remove immediately.
Plate wilted spinach, vegetables and lamb chops. Drizzle with pan sauce and garnish.

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