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Rosemary Roasted Lamb with Date Pistachio “Salsa”
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anna Olson
Published 2009
A special occasion warrants a special cut of meat, and lamb rack is a deserving choice. Instead of a reduction or heavy sauce, I’ve opted for a colorful “salsa” that pairs beautifully with the rich lamb. This dish is worthy of a decadent wine selection.
Ingredients
Lamb
| cumin seed |
Method
For the lamb, toast the cumin and coriander in a sauté pan, tossing, until the fragrance becomes rich, about 2 minutes. In a mortar and pestle or in a small food processor, grind all the spices with the rosemary and olive oil to create a paste.