Whole Lumina Lamb Rack Recipe
green amba rub, garlic yogurt, celeriac, nigella seed, za'atar
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Ingredients
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Lamb Rack
Method
Preparation
- 1
Prepare the Lamb
Preheat your oven to 400°F (200°C). In a small bowl, mix the green amba, za'atar, olive oil, salt, and black pepper to create a marinade. Rub this mixture all over the lamb rack.
- 2
Marinate
Let the lamb rack marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- 3
Prepare Garlic Yogurt
While the lamb is marinating, mince the garlic cloves and mix them into the plain yogurt. Add salt to taste and set aside.
- 4
Prepare Celeriac
Peel the celeriac and cut it into small cubes. Boil in salted water for about 10-15 minutes until tender, then drain.
Cooking
- 5
Roast the Lamb
Place the marinated lamb rack on a roasting pan and roast in the preheated oven for about 25-30 minutes for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy.
- 6
Rest the Lamb
Remove the lamb from the oven and let it rest for 10 minutes before slicing into individual chops.
- 7
Serve
On a serving platter, arrange the roasted lamb chops, serve with the garlic yogurt drizzled over, and the boiled celeriac on the side. Sprinkle with nigella seeds for garnish.
