Recipe Provided By"Chef Billy Parisi"
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1/2 stick of cinnamon
- 1 teaspoon paprika
- 10 finely grated garlic cloves
- Zest and juice of 1 lemon
- 1 cup olive oil
- 2 tablespoons red wine vinegar
- 1-1/2 tablespoons coarse salt
- 1 teaspoon ground black pepper
- 2 American lamb racks, cut into 2 bone pieces
Start by adding the cumin, coriander seeds, and half cinnamon stick to a medium-sized sauté pan (10”) and cook on low heat for 7 to 10 minutes while occasionally stirring. Doing this will help make the spices more aromatic and more pungent in flavor.
Transfer the spices to a mortar and use a pestle to finely grind them or grind them down in a spice grinder.
Place the ground spices into a large bowl along with the thyme, oregano, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper. Whisk it until it is well combined.
Prepare the lamb by slicing the rack into 2-bone pieces making lamb lollipops. You can cut them into single bone pieces as well.
Put the American Lamb in the bowl with the spices and move the lamb around so that it is coated on all sides.
Cover the bowl in plastic wrap or transfer to a plastic zip bag and marinate in the refrigerator for 24 to 48 hours.
Preheat the grill to high heat (450 to 550 degrees F) and place the marinated lamb lollipops onto the grill and cook for 3 to 4 minutes on all sides for a medium-rare (125°) internal temperature. USDA recommends lamb reach an internal temp of 145F with a 3-minute rest.
Remove the lamb and let it rest for 3 to 5 minutes.
Serve the lamb on plate with a mint sauce and optional grilled lemon slices and additional fresh herb leaves like mint, oregano, or thyme.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest