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Author Notes: This is a rub/marinade I have taken to adding to all sorts of proteins. It is slightly sweet, spiced, smokey and complex. The orange and cumin are a natural pair for lamb and make the crispy, fatty bits particularly delectable. This dish also works well on the grill. —savorthis
- 2 teaspoons orange peel
- 1 teaspoon brown sugar
- 1/4 teaspoon cumin
- 1/8 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 2 garlic cloves, minced
- 1 tablespoon orange juice
- 1 rack, lamb chops, frenched
- Cut the lamb into four even pieces. Mix everything together rubbing into lamb. It is, of course, better to marinate a while so this could be done in the morning, though you can also do it while the oven heats.
- Preheat oven to 425 (or, you can do 400 with convection on). Heat a cast iron or heavy duty pan over medium high heat, add a tablespoon of oil and cook lamb, fat side down, to render a bit of the fat. Be careful not to let it burn. Flip the lamb over and put into the oven for about 20 minutes or until the lamb reaches 120 degrees. Remove from the oven and let rest. Serve with herbichurri.
- 2 tablespoons parsley (cilantro works well too)
- 1 tablespoon green onion, sliced
- 4 tablespoons orange juice
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- Mix all ingredients together and add salt and pepper to taste. Serve with lamb.
- This recipe was entered in the contest for Your Best Weeknight Roast