Lamb goes well with Spanish smoked paprika
(pimenton), this pepper is not spicy and should use a lot for a rich flavor and
colour.
1. Cut criss-cross pattern of the fat layer
of the rack of lamb, season with salt, white pepper, 1/4 teaspoon of cumin seed
and a tbsp of smoked pimenton.
2. Cut red onion and shallot into halves
and place around the rack.
3. Bake at 220˚C until pink in the middle,
around 20 minutes, turn over half way, and rest 10 minutes after cooking in the
warm oven.
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