Roasted Lamb with toasted carraway and mint Recipe atirvin

1. 1

   Bruise Mint leaves and stems and place in a large bowl with Apple Cider vinegar and a tablespoon of salt.

2. 2

   Add Lamb, cover and store in the refrigerator for at least 2 hours.

3. 3

   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.

4. 4

   Toast Carraway seeds in low oven until aroma becomes pungent.

5. 5

   Remove and turn oven up to 400*F

6. 6

   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.

7. 7

   Garnish with left over Carraway seeds and some fresh mint.

8. 8

   You can serve this with a cucumber yogurt sauce or with a balsamic reduction.

No additional tips available.