• Prep Time
    90 Mins
  • Cook Time
    0 Mins
  • Total Time
    90 Mins
  • The base number of servings for this recipe is 1
    OK

    Spice Crusted Lamb Rack

    Chef Michelle Bernstein shares a Latin-infused recipe for Spice Crusted Lamb Rack with fava bean hummus and kibbeh spice, a unique take on a traditional dish that pairs delightfully with Ruinart Rosé champagne.


    Ingredients
    Lamb
    1
    lamb rack
    2
    tablespoons
    Olive Oil
    2
    tablespoons
    Kibbeh N. 15
    Fava Puree
    2
    pounds
    fava beans in the pod
    1/2
    cup
    extra virgin olive oil
    3
    cloves garlic
    1
    tablespoon
    lemon juice
    1/4
    teaspoon
    hot paprika
    1/4
    teaspoon
    ground cumin
    *
    kosher salt
    *
    freshly ground black pepper
    1
    teaspoon
    za'atar
    Directions
    Rub the lamb with olive oil and season with the Kibbeh. Grill or roast in the olive oil to desired doneness. Season to taste with salt and pepper.
    Bring a small pot of lightly salted water to boil. Fill a large container halfway with ice water.
    Remove the fava beans from the pod and cook them in the boiling water for 1-2 minutes. Drain and place into the ice water. Drain from the ice water and pop each bean out of its outer skin.
    Heat the olive oil and garlic cloves in a small pan, cook shaking over medium heat until just golden, remove, drain and reserve the oil and allow to cool to room temperature.
    Place the favas, cooked garlic, lemon juice, cooled oil, hot paprika and cumin in the bowl of a food processor fitted with a steel blade and puree until smooth Season with salt, pepper and za’atar.
    Pairs with Ruinart Rosé champagne.

    The base number of servings for this recipe is 1
    OK

    Categories 

    Family-friendly

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