Za’atar Roasted Rack of Lamb with Rhubarb Chutney
Servings: 2-3 | Prep Time: 10 min | Cook Time: 45 min
Recipe provided by American Lamb Board courtesy of Homemade.
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.
- 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.
- 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.
- Slice the rested rack of lamb into chops and serve them with the rhubarb chutney and fresh parsley.
2. Cook the Lamb
3. Make the Rhubarb Chutney
4. Slice and Serve
USDA recommends ground lamb is cooked to an internal temperature of 160°F
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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
