11991 Roasted Lamb with toasted carraway and mint roughly 3 hours 1 hour enough Tue May 20 18:57:32 -0700 2008 Tue May 20 18:57:32 -0700 2008 Easy User http://www.chow.com/recipes/11991 Wed, 21 May 2008 01:57:32 GMT I found a recipe a long time ago that called for a rack or shoulder of lamb to be coated in carraway seeds and allowed to sit over night before roasting. However, I have found that lightly toasting the carraway seeds and marinating the meat in Mint and Apple Cider vinegar provides an even more sensational dish.

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  • Bruise Mint leaves and stems and place in a large bowl with Apple Cider vinegar and a tablespoon of salt. Add Lamb, cover and store in the refrigerator for at least 2 hours. Make sure the entire rack or shoulder is under liquid for at least 1 hour, you may have to flip a large shoulder if you do not have enough vinegar.
  • Toast Carraway seeds in low oven until aroma becomes pungent. Remove and turn oven up to 400*F
  • Coat the marinated meat with most of the toasted Carraway seeds and roast, my oven is awful so it takes about 45 minutes to an hour for a shoulder, while a rack takes no more than 20 min for a large rack.
  • Garnish with left over Carraway seeds and some fresh mint. You can serve this with a cucumber yogurt sauce or with a balsamic reduction.

    • And yes, I did not include black pepper in the seasoning of the meat.

    ]]>     http://www.chow.com atirvin 50 Main Carraway Seeds

    ]]>     Rack of Lamb or Lamb Shoulder

    ]]>     Fresh Mint

    ]]>     Apple Cider Vinegar

    ]]>     Salt

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