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  • 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


  • 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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