Sumac Crusted Rack of Lamb
Ingredients:
- 1 rack of lamb (8 cutlets)
- 3 Tbs sumac
- 1 Tbs garlic powder
The Victoria Hill Method:
- Preheat the oven to 200 degrees Celsius. Trim the fat from the lamb rack as per your liking (remembering that the fat is where the flavour is).
- Coat the lamb racks with oil and then liberally season with the sumac and garlic rub.
- Heat a small amount of oil in a skillet over high heat (the more fat you leave on the rack, the less oil you will need). Place the lamb rack into the skillet fat side down. Sear the meat on all sides until browned.
- Lay the two racks fat side up on a baking sheet and bake for 30 minutes.
- Use a meat thermometer to measure the internal temperature of the meat. The temperature should be between 50 and 60 degree for lamb that is medium rare.
- Allow the meat to rest for 10 minutes before serving with roast potatoes and a green salad.