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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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from Rick Bayless 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 |
Directions:
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.
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