Spicy Honey Garlic Rack of Lamb
Spicy Honey Garlic Rack of Lamb
INGREDIENTS
Fennel seeds, crushed 2 teaspoons
Sea salt as needed
Black pepper, freshly ground as needed
Fresh cilantro, leaves freshly picked for garnish as needed
Sauce
Brown sugar 1 tablespoon
Lemon juice 1 tablespoon
Dijon mustard 1 tablespoon
Liquid honey 3 tablespoons
Soy sauce 2 tablespoons
Rice vinegar 1 tablespoon
Fresh ginger, grated 1 tablespoon
Sriracha sauce 1 tablespoon
Red chili flakes 2 teaspoons
Garlic cloves, minced 5 cloves
Black pepper, freshly ground as needed
LET'S GET COOKING!
Preheat oven to 400 degrees Fahrenheit. Pat the lamb dry with a paper towel.
Place all the ingredients to make the sauce into a small pan over medium heat for 6-8 minutes or until it reduces a little and gets thicker.
Meanwhile, Place the lamb on cutting board with fat side up. And lightly score the fat layer with a knife.
Sprinkle some salt and paper on the lamb and mop up all the excess salt & pepper with the lamb so that it is thoroughly coated.
Heat some olive oil in a pan. In medium to high heat, add the fennel seed powder and place the lamb in the pan. Sear the lamb each side until it changes color to golden.
Rub the sauce over the lamb. Coat it completely and top it with the oil from roasting in the pan. Place it in a baking dish into the oven.
Place in the oven and cook it until you have reached your desired degree of doneness.
Remove the lamb from the oven and allow it to rest.
Once the lamb has rested, slice the lamb into two bone chops and garnish with cilantro leaves.