I am usually not very fond of lamb (expect for some Mustard Leg of Lamb), so I decided to try something new. From what I saw, cumin is often used with lamb, so I decided to make a marinade from it, and this Cumin Lamb turned out pretty good.
I like to serve this Cumin Lamb in a flour tortilla, with some hummus, a healthy shake of sumac and some pomegranate seeds.
You can also replace lamb with chicken.
Ingredients for one rack of lamb:
- 1 rack of lamb ribs (400-500gr)
- 1 tablespoon of olive oil
- 3 teaspoons of cumin seeds
- 1 teaspoon of red or black peppercorns (I am using Kampot pepper)
- 1 teaspoon of fennel seeds
- Half a teaspoon of smoked paprika
- 1 clove of garlic
- Half an onion
- 1 teaspoon of salt
- Toast the cumin seeds, the peppercorns and the fennel seeds in a dry pan over medium-low heat until fragrant.
- Use a pestle and mortar or a spice grinder to grind them down into a powder.
- Mix with the olive oil, the salt, and the smoke paprika.
- Grate the onion and crush the garlic and add to the spice mix.
- Preheat the oven at 200°C (or 390°F).
- Cover the lamb with the spice mix and wrap into foil before placing into the oven for 1 hour.
- After an hour, remove from oven and let rest for 5 minutes.
- When it has cooled down a bit, cut the meat from the bones and cut into bite-sized pieces.
- Preheat a pan at high heat, and sear the lamb pieces until golden brown and crispy.