Costillar de cordero especiado con verduras de raíz asadas a la miel

Ingredientes

• 3 teaspoons whole cumin seeds
• 3 teaspoons whole coriander seeds
• 2 teaspoons chilli flakes
• 2 teaspoons cinnamon
• Salt and pepper (to taste)
• 3 tablespoons olive or rapeseed oil
• 2 lamb racks (6 bone, French trimmed, approx. 400g each)
• 3 tablespoons runny honey
• 1.5 kg mixed root vegetables (chopped into large chunks (I used parsnip, sweet potatoes, beetroot and carrots))
• 2 tablespoons olive or rapeseed oil
• Green Vegetables or salad (optional)

Preparación

1. 1

   Take the lamb out of the fridge 20-30 mins before starting to make this recipe.

2. 2

   Preheat the oven to 220C / 200C / gas mark 7 / 425F.

3. 3

   Grind the cumin and coriander seeds in a pestle and mortar and add the chilli, cinnamon, salt and pepper, followed by 3 tablespoons of oil. Mix together thoroughly.

4. 4

   Use half of this spice paste to coat the lamb racks. Smear the paste all over every surface of the lamb and set aside.

5. 5

   Add the honey to the remaining half of the spice paste. Mix thoroughly and set aside.

6. 6

   Cut the vegetables into large chunks and place in a large roasting tray. Drizzle over the remaining 2 tablespoons of oil and turn the vegetables to coat evenly in the oil. Place the vegetables in the preheated oven for 15 minutes (see note).

7. 7

   Meanwhile, heat a non-stick frying pan over a medium heat and sear the lamb on all sides – about 1 minute each side, but 2 minutes on the fatty side.

8. 8

   Remove the roasting tray from the oven and place the seared lamb racks on top of the vegetables, fatty side up.

9. 9

   Roast the lamb for 25-30 mins for medium, 35-40 mins for well done.

10. 10

    Remove the lamb from the oven and put on a board to rest.

11. 11

    Add the reserved honey and spice paste mixture to the vegetables and stir to coat the vegetables. Put the vegetables back in the oven for a further 10 minutes, while the lamb rests.

12. 12

    Carve the lamb and arrange on top of the vegetables, drizzled with a little of the honey glaze from the bottom of the tin.

13. 13

    Alternatively serve the lamb as a guard of honour on top the vegetables, to make a beautiful centrepiece, and carve at the table.

14. 14

    Serve the dish just as it is or with green vegetables or a salad.