MEMBER RECIPE
Roasted Lamb with toasted carraway and mint Recipe
By atirvin
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.
INGREDIENTS
- Carraway Seeds
- Rack of Lamb or Lamb Shoulder
- Fresh Mint
- Apple Cider Vinegar
- Salt
INSTRUCTIONS
- 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.
Member recipes are not tested by the CHOW food team.
