Roasted Lamb with toasted carraway and mint

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Ingredients (5)

  • Carraway Seeds
  • Rack of Lamb or Lamb Shoulder
  • Fresh Mint
  • Apple Cider Vinegar
  • Salt

Summary

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.

Instructions

  1. 1Bruise 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.
  2. 2Toast Carraway seeds in low oven until aroma becomes pungent. Remove and turn oven up to 400*F
  3. 3Coat 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.
  4. 4Garnish 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.

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