Spice-Crusted Rack Of Lamb

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Estimated read time 2 min read



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.



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