Rack Of Lamb ‘Yucatecan’ Recipe

Name: Rack Of Lamb ‘Yucatecan’
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon annatto seeds (achiote); 1 cinnamon stick, broken up; 4 -5 garlic cloves; 1 teaspoon dried oregano; 1 teaspoon black peppercorns; 1 teaspoon coriander seed; 4 cloves; 1 teaspoon sea salt; 2 tablespoons cider vinegar; 1 tablespoon olive oil; 4 racks of lamb; 1 1/2 tablespoons plain flour

Servings: persons

1 tablespoon annatto seeds (achiote)
1 cinnamon stick, broken up
4 -5 garlic cloves
1 teaspoon dried oregano
1 teaspoon black peppercorns
1 teaspoon coriander seed
4 cloves
1 teaspoon sea salt
2 tablespoons cider vinegar
1 tablespoon olive oil
4 racks of lamb
1 1/2 tablespoons plain flour

1
Place annatto seeds, cinnamon, garlic, oregano, peppercorns, coriander seeds, cloves and salt in a processor and whiz up until combined.
2
Then add vinegar and oil, and mix well.
3
Cut little x's in the fat of lamb racks. Then smear all over with the spice mix and refrigerate for at least 2 hours.
4
When ready, preheat oven to the highest degree.
5
Sprinkle the lamb with flour and cook in the oven for 10-12 mins (for medium-rare).
6
Serve with a simple green salad or beans on the side.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 tablespoon annatto seeds (achiote), 1 cinnamon stick, broken up, 4 -5 garlic cloves, 1 teaspoon dried oregano, and more.

Yes, Rack Of Lamb ‘Yucatecan’ 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.

Rack Of Lamb ‘Yucatecan’

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