Baharat-Spiced Rack of Lamb with Cherry-Tamarind Sauce
Jul 17, 2023
"You can never really go wrong with a rack of lamb. It’s one of those foods that, when done correctly, is a guaranteed showstopper. With something so beautiful and tasty as lamb, I believe less is more when it comes to seasoning, letting the lamb flavor shine. I gently spice the rack of lamb with baharat, garlic, and some fresh rosemary to simply enhance the already amazing flavors this cut of meat yields. It pairs perfectly with my Syrian-inspired cherry-tamarind sauce." -- Brad
This recipe was shared by Brad in Episode 5 of Season 2 of The Great American Recipe.
This recipe was shared by Brad in Episode 5 of Season 2 of The Great American Recipe.
- Servings
- 6 servings
- Course
- Entree
Ingredients
For the Lamb:
- 3 racks of lamb, frenched (3 bones per person)
- 2 tablespoons baharat
- Spice blend
- 2 heads garlic, cloves separated, peeled, and minced
- Kosher salt and ground black pepper to taste
- Chopped fresh rosemary
To Taste:
- Olive oil, for drizzling
- Fresh dill, for garnish
For the Cherry-tamarind sauce:
- 1 (7-ounce) jar tamarind paste
- 1 (15-ounce) can sweet cherries, drained and liquid reserved
- Juice of 3 lemons
- Sugar to taste
- Ground allspice to taste
Instructions
-
Preheat the oven to 450 degrees F.
-
Place the racks of lamb meat side up in a large roasting pan. Season them all over with the baharat, garlic, salt, pepper, rosemary, and olive oil. Roast for 25 minutes, or until they reach 140 degrees F (for medium-rare).
-
Meanwhile, make the sauce. In a small saucepan, combine the tamarind, the cherries, liquid from the canned cherries, lemon juice, sugar, and allspice and bring to a boil over medium-high heat. Cover, lower the temperature, and let the sauce simmer until reduced and thickened, about 20 minutes. Keep warm until ready to serve.
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Carve the racks of lamb between the bones. Serve with the cherry-tamarind sauce and garnish with fresh dill.
