Five-Spice Roasted Rack of Lamb
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Writer: Judy Shortsleeve / Photographer:
Servings: 2 - 4 servings
Ingredients
- 1 (14 to 16 ounce) Rack of Lamb frenched
- 1 tbsp Sea Salt
- 1 tbsp Five-spice powder
- 1 tbsp Cinnamon
- 1 tbsp Light brown sugar
- 1-inch round cut Pineapple outer skin removed
- 1/2 cup Cilantro stems and leaves, cleaned
- 1/2 cup Mint leaves cleaned
- 1/4 cup Mayonnaise
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Chili oil
Instructions
- Preheat oven to 400°. Heat a sauté pan over medium-high heat. Season meat with salt and five-spice powder. Sear the lamb on both sides and place in oven for 15 to 20 minutes for a medium-rare temperature. Season the pineapple with cinnamon, salt, pepper, and brown sugar and roast in the oven with the lamb. Cook until nice and golden brown. When the lamb is finished, let it rest.
- To make the green herb sauce, place the mint, cilantro, mayonnaise, and vinegar in a blender and puree to a smooth consistency.
- Place the pineapple and lamb on a platter and spoon the chili oil around. Serve the green herb sauce on the side. Serves 2-4.
Notes
This recipe is from the Ocean House Restaurant, 425 Old Wharf Road, Dennis Port • oceanhouserestaurant.com
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
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