Rack of Lamb Yucatecan
Elevate your dinner table with this vibrant and flavor-packed Rack of Lamb Yucatecan, a dish that brings the bold and zesty flavors of the Yucatán Peninsula straight to your plate. Marinated in a rich blend of achiote paste, fresh orange and lime juices, garlic, cumin, and oregano, this tender rack of lamb boasts an irresistible infusion of citrusy, smoky, and earthy notes. Perfectly seared to golden-brown perfection and oven-roasted for a juicy, succulent finish, this dish is as visually stunning as it is delicious. Garnished with fresh cilantro and served alongside lime wedges, it's a showstopping main course that pairs beautifully with roasted vegetables or a fresh salad. Whether you're hosting an elegant dinner party or treating yourself to something special, this Rack of Lamb Yucatecan will impress any palate.
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Recipe Information
Ingredients
- 2 racks (8 ribs each) rack of lamb
- 3 tablespoons achiote paste
- 1.5 cups fresh orange juice
- 3 tablespoons lime juice
- 4 pieces garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
- 2 teaspoons (to taste) salt
- 1 teaspoon (to taste) black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Trim any excess fat off the rack of lamb and french the bones if desired. Pat the racks dry with a paper towel.
In a medium bowl, mix together the achiote paste, orange juice, lime juice, minced garlic, ground cumin, and dried oregano until a smooth marinade forms.
Rub the marinade generously all over the racks of lamb, ensuring full coverage. Place the racks in a large resealable plastic bag or a covered dish and let them marinate in the refrigerator for at least 4 hours or preferably overnight.
Preheat your oven to 400°F (200°C).
Heat the olive oil in a large oven-safe skillet over medium-high heat. Remove the lamb racks from the marinade (reserving any excess marinade) and season them with salt and black pepper.
Sear the racks of lamb in the skillet for about 2-3 minutes on each side until they develop a golden-brown crust.
Brush the reserved marinade over the lamb and transfer the skillet to the preheated oven.
Roast the lamb racks in the oven for 15-20 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust the cooking time as needed for your desired level of doneness.
Remove the lamb from the oven and let it rest for 10 minutes before slicing into individual chops.
Garnish the lamb with chopped fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
5139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 407.7 g | 523% | |
| Saturated Fat | 177.2 g | 886% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1476 mg | 492% | |
| Sodium | 5890 mg | 256% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 32.0 g | ||
| Protein | 302.8 g | 606% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 5308 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
