Search for anything:

Mexican Racks Of Lamb With Rhubarb Relish

lamb

1 teaspoon chili powder
1 tablespoon cumin seeds; toasted
3 tablespoons olive oil
2 racks of lamb; 8 ribs each
salt and pepper; to taste
----Rhubarb Relish----
4 stalks fresh rhubarb; cut in 1 pieces
3 tablespoons packed brown sugar
1/4 cup citrus fruit beverage
1/8 teaspoon ground cinnamon

In a shallow, non-metal pan, mix chili powder, toasted cumin seeds and olive oil. Place lamb racks in pan; brush to coat all sides with marinade mixture; season with salt and pepper; distribute seeds evenly over surfaces of meat. Marinate, covered, in refrigerator for at least 2 hours; drain, reserving marinade. Preheat oven to 450°F. With meaty sides out, tilt racks and cross ribs so they interlock; place in pan; baste with marinade. Roast for 15 minutes; baste with marinade. Reduce oven temperature to 350°F. Return meat to oven; roast for 30 minutes more basting twice with marinade, until meat thermometer registers 145°F for rare. Let meat rest for 10 minutes before carving, loosely covered with aluminum foil. Serve with rhubarb relish. To prepare Rhubarb Relish: Place fresh rhubarb pieces sugar and fruit beverage in a micro-proof bowl. Microwave on high (100%) power for 3 minutes; stir; microwave again on high (100%) power for 3 minutes. Stir in cinnamon; serve warm with lamb ribs. Note: Racks can also be grilled on the barbecue. Place racks separately in centre of greased grill directly over hot coals; grill for about 45 minutes, turning over once and brushing with reserved marinade during last 10-15 minutes of cooking time. Your local store may often stock small imported frozen Crown Roasts of Lamb (two racks tied together in a circle). Cook as indicated above for the two separate racks.

Contributor: Save-on-Foods Appeal - Fall, 1997

Yield: 2 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU