From the Private Kitchen of Chef Celeste Pasag
Yield 2-3 people
1 ea lamb rack, 1.5 – 2 lbs. (8 chops)
1 T cumin
½ ea lemon zest
1 T rosemary, roughly chopped
1 T kosher salt
1 T fresh ground black pepper
Marinate the lamb rack overnight. Let it come to room temperature for at least an hour before cooking.
1 c parsley, finely chopped
¾ c cilantro, finely chopped
2 ea garlic cloves, finely minced
2 T fresh ground black peppers
2 T kosher salt
1 t ground cumin
1 t ground coriander
2 ea serrano chile, finely minced (depending on your heat preference)2/3 c extra virgin olive oil
½ ea fresh lemon juice
Combine all ingredients together in a mixing bowl. Adjust seasoning with salt and pepper. Set aside. You can make ahead of time, lastly add lemon juice before serving.
Preheat oven to 350 degrees. Prepare a half sheet pan by spraying non-stick oil or rub down with EVOO on bottom. Set aside. In a cast iron pan, place 3 T of extra virgin olive oil in medium to high heat. Once it is ready, place rack fat side down. Sear for 2 minutes in each side to get beautiful color. Transfer the lamb to your sheet pan, fat side up. Cook for 15 minutes for medium rare or to your desired temperature. Check for temperature at 125-130 internal degrees for medium rare. Remove from oven and let rest for 5 minutes. Cut the rack in pairs. Place in your serving dish and sprinkle with Zhoug. Enjoy!
*Zhoug, pronounced ‘zoog’, is a spicy cilantro sauce from Yemeni cuisine.