7 cities. 54 chefs. It's Lamb Jam Restaurant Month.
Learn More
April 8, 2024

Za’atar Roasted American Rack of Lamb with Rhubarb Chutney

Share

Recipe Provided By
"Homemade"
Prep Time

10min

Cook Time

45min

Total Time

55min

Servings

2-3

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

For the Za’atar Roasted Rack of Lamb: 

● 1 rack of American Lamb, trimmed and frenched about 1 1/2 pounds

● 2 tablespoons za’atar seasoning 

● 2 cloves garlic, minced 

● 2 tablespoons olive oil 

● 1 teaspoon kosher salt 

● ½ teaspoon black pepper 

 

For the Rhubarb Chutney: 

● 1 cup rhubarb, chopped 

● 1/4 cup red onion, finely chopped 

● 2 tablespoons brown sugar 

● 2 tablespoons apple cider vinegar 

● 1 teaspoon minced fresh ginger 

● 1/4 teaspoon cinnamon 

● 1/4 teaspoon freshly grated nutmeg 

● Pinch of salt

Directions

1. Season the Lamb: 

In a small bowl (or mortar & pestle), mix together the za’atar seasoning, minced garlic, olive oil, salt, and black pepper to create a paste. Rub the za’atar paste all over the rack of American Lamb, making sure to coat them evenly. 

2. Cook the Lamb: 

Preheat your oven to 400°F (200°C). 

Add olive oil to a large oven-safe skillet over high heat. Once hot, add the rack of lamb, fat side down, and sear for 2-3 minutes until browned. Flip the rack and sear for another 2 minutes. 

Transfer the skillet to the preheated oven and roast the lamb for about 18 minutes, or until it registers 135-140ºF** internal temperature for medium-rare doneness. Allow to rest for 20 minutes before carving. 

3. Make the Rhubarb Chutney 

In a saucepan, combine the chopped rhubarb, red onion, brown sugar, apple cider vinegar, ginger, cinnamon, nutmeg, and a pinch of salt. Place the saucepan over medium heat and bring the mixture to a simmer. Cook, stirring occasionally, until the rhubarb breaks down and the chutney thickens, about 15-20 minutes. Remove from heat and let it cool. 

4. Slice and Serve: 

Slice the rested rack of lamb into chops and serve them with the rhubarb chutney and fresh parsley.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
Tagged:

Share

Leave a Reply

Your email address will not be published. Required fields are marked *

crosschevron-up-circle