Recipes Dinner Meat Dishes Lamb Main Course Spice-Crusted Rack Of Lamb 5.0 (2) 2 Reviews A simple yet elegant rack of lamb, coated with crisp and flavorful spices, is a stunning centerpiece for any meal. By Paige Grandjean Paige Grandjean Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award-winning cookbooks, and digital platforms. Food & Wine's Editorial Guidelines Published on December 3, 2024 Tested by Nicole Hopper Tested by Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Eva Kolenko Active Time: 15 mins Total Time: 45 mins Servings: 6 to 8 Jump to recipe Cinnamon and lamb may seem like an unlikely pair, but the warm, citrusy notes of the spice, combined with sharp black peppercorns and floral coriander seeds, complement the gaminess of the meat. Coarsely crush the spices with a mortar and pestle or the bottom of a skillet, for a crunchy, flavorful crust. Frequently Asked Questions How to french a rack of lamb? Frenching racks of lamb — removing the membrane and meat to expose the bone ends — provides an elegant and clean presentation. Ask your butcher to do it, or to do it yourself, place lamb racks, fat side down, on a cutting board. Starting at the tip of the bone, cut a 1 1/2-inch slit through the membrane along each bone. Using a paper towel to maintain a firm grip, pull to separate the meat and membrane from the bones; cut away and discard. Scrape the bones using a paring knife until the bones are clean. What is the difference between American and Australian lamb? American lamb typically has a more mild flavor because the animal is finished on grain, while Australian lamb is often more gamey due to its grass-fed diet. The racks from Australian lamb, similar to New Zealand lamb, are typically smaller than American racks of lamb. Notes from the Food & Wine Test Kitchen Some of the crust may fall off when you slice the rack into chops, but don’t throw those bits away — they are so flavorful! Just sprinkle them over the chops before serving. Suggested pairing Pair these spiced chops with a peppery Syrah with black-fruit notes, such as M. Chapoutier Les Meysonniers Crozes-Hermitage Rouge. Cook Mode (Keep screen awake) Ingredients 2 (1 1/2-pound) racks of lamb, frenched 1 tablespoon kosher salt 1 tablespoon black peppercorns 1 tablespoon coriander seeds 2 teaspoons fennel seeds 2 tablespoons olive oil 1 tablespoon honey 2 teaspoons ground cinnamon (such as Ceylon) Flaky sea salt Directions Preheat oven to 450°F. Sprinkle lamb evenly with kosher salt. Grind peppercorns, coriander seeds, and fennel seeds with a mortar and pestle until coarsely crushed. (Alternatively, place spices in a small ziplock plastic bag, and crush using the bottom of a skillet.) Stir together crushed spices, olive oil, honey, and ground cinnamon in a small bowl to form a thick paste. Place lamb, fat side up, on an aluminum foil–lined rimmed baking sheet. Rub top side of lamb evenly with spice mixture. Roast in preheated oven until deep golden brown and a meat thermometer inserted into thickest portion of lamb registers 125°F for medium-rare, 22 to 26 minutes, tenting with foil after 20 minutes if needed to prevent excess browning. Transfer lamb to a cutting board, and let rest 10 minutes. 3Cut lamb between rib bones to separate into chops. Arrange lamb chops on a serving platter, and sprinkle with flaky sea salt to taste. Serve hot. Originally appeared in Food & Wine magazine, December 2024 / January 2025 Rate It Print