Roasted Rack of Lamb with Shawarma Spices
This recipe from Ayoub Wines features herbs and spices inspired by Mo’s Lebanese heritage, and pairs beautifully with his Pinot Noirs. The Shawarma spices can be found at any Middle Eastern specialty food store. Recipe serves 2-3 as a main.
- One Frenched rack of lamb
- 2 teaspoons shawarma spices
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt & pepper
- Marinate lamb by sprinkling with salt and freshly ground pepper. Mix olive oil, lemon juice, garlic, shawarma spices, rosemary and thyme. Rub the rib rack all over with the mixture. Put it in a plastic bag with all the mixed marinade, and place in the fridge overnight or for a few hours before cooking it.
- Preheat the oven to 450°F and move the oven rack so the lamb will be in the middle of the oven.
- Wrap the exposed rib bones with foil to prevent them from burning. Place a wire rack on a half sheet pan and place the lamb on the wire rack with bone facing down. Add water to the bottom of the sheet pan to prevent dripping from burning and generating smoke.
- Roast the lamb in the preheated oven for 12 minutes or until nicely browned.
- Lower the oven temperature to 325°F and continue to cook until a meat thermometer inserted into the center of the meat reads 125°F for rare or 135°F for medium rare. Remove from the oven, cover with foil and let it rest for 10 minutes.
- Cut the rack into 4 double chops by slicing between the bones.
- Serve the lamb with olive oil/rosemary roasted potatoes and grilled asparagus.