Ingredients
2 racks of lamb (each 1-1/4 to 1-1/2 lb. with 7 to 8 ribs), trimmed, or frenched
Kosher salt and freshly ground black pepper
1/3 cup honey
2 Tbs. red-wine vinegar
1-1/2 tsp. ground cumin, preferably toasted
1 tsp. ancho chile powder
1/2 cup orange juice
1 clove garlic, minced
1 Tbs. finely chopped mint, parsley, basil, or cilantro (optional)
Fine Cooking
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Kosher salt and freshly ground black pepper
1/3 cup honey
2 Tbs. red-wine vinegar
1-1/2 tsp. ground cumin, preferably toasted
1 tsp. ancho chile powder
1/2 cup orange juice
1 clove garlic, minced
1 Tbs. finely chopped mint, parsley, basil, or cilantro (optional)
Description
Honey-spiced Lamb Is A Traditional Moroccan Festival Meal. This Simplified Version Makes The Most Of The Way Sweet Honey Balances The Richness Of The Lamb.
Fine Cooking
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