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Anna Olson

Roasted Lamb with Date Salsa


Serves 6

Ingredients

  • 2 tsp cumin seed
  • 2 tsp coriander seed
  • 1 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp ground mustard
  • 3 tbsp chopped rosemary
  • 3 tbsp olive oil
  • 3 x lamb racks, frenched
  • 1 cup pitted and chopped medjool dates
  • 1/3 cup finely diced red onion
  • 2 tbsp red wine
  • 1/2 cup chopped pistachios
  • 3 ounces fresh goat cheese

Method

  1. For lamb, toast cumin and coriander in a sauté pan, tossing until toasted (the fragrance becomes rich), about 2 minutes. In a mortar & pestle or in a small food processor, grind spices with remaining ingredients to create a paste.
  2. Preheat oven to 375 F. Cut lamb racks in half, rub paste over surface of lamb and place in a roasting pan. Roast for about 18 minutes for medium. Let lamb rest for 10 minutes before slicing and plating.
  3. For salsa, toss dates and red onion with wine – let sit for 5 minutes to soften. Stir in pistachios and serve with lamb, crumbling goat cheese on top.
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