Melissa Kelly's Rubbed Rack of Lamb Recipe

Name: Melissa Kelly's Rubbed Rack of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons sea salt or to taste; 2 teaspoons dried oregano; 1 teaspoon dried rosemary; 1 tablespoon caraway seeds; 1 teaspoon cumin seeds; 1/2 teaspoon ground turmeric; 2 tablespoons extra-virgin olive oil; 1 tablespoon roasted garlic (about 2 large roasted cloves, mashed; 1/2 tablespoon garlic paste may be substituted); 2 tablespoons prepared harissa (North African hot sauce, sold at fancy-food shops or shops that sell Middle Eastern foods) or tomato paste seasoned with ground red pepper; 2 racks of lamb, frenched

Servings: persons

1 1/2 teaspoons sea salt or to taste
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 tablespoon caraway seeds
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
2 tablespoons extra-virgin olive oil
1 tablespoon roasted garlic (about 2 large roasted cloves, mashed; 1/2 tablespoon garlic paste may be substituted)
2 tablespoons prepared harissa (North African hot sauce, sold at fancy-food shops or shops that sell Middle Eastern foods) or tomato paste seasoned with ground red pepper
2 racks of lamb, frenched

1
Combine the salt, oregano, rosemary, caraway, cumin and turmeric in a mortar, spice grinder or blender, and process until fairly well ground.
2
Transfer to a small dish, and work in 1 1/2 tablespoons of the olive oil, plus the garlic and the harissa or tomato paste mixture.
3
Rub the lamb with the mixture, and set aside to marinate at room temperature, at least 3 hours.
4
Preheat oven to 450 degrees.
5
Shortly before serving, heat a heavy ovenproof saute pan on top of the stove and brush with remaining olive oil.
6
Add the lamb, and sear for a couple of minutes on each side.
7
Turn the lamb so it sits bone side up, and place the pan with the lamb in the oven for about 15 minutes, or until a meat thermometer registers 125 degrees for medium-rare.
8
Carve each rack into four double chops.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 teaspoons sea salt or to taste, 2 teaspoons dried oregano, 1 teaspoon dried rosemary, 1 tablespoon caraway seeds, and more.

Yes, Melissa Kelly's Rubbed Rack of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Melissa Kelly's Rubbed Rack of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions