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.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Trim any excess fat off the rack of lamb and french the bones if desired. Pat the racks dry with a paper towel.

Step 2

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.

Step 3

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.

Step 4

Preheat your oven to 400°F (200°C).

Step 5

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.

Step 6

Sear the racks of lamb in the skillet for about 2-3 minutes on each side until they develop a golden-brown crust.

Step 7

Brush the reserved marinade over the lamb and transfer the skillet to the preheated oven.

Step 8

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.

Step 9

Remove the lamb from the oven and let it rest for 10 minutes before slicing into individual chops.

Step 10

Garnish the lamb with chopped fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	2403.2 grams (2403.2g)

Amount per serving	% Daily Value*
Calories	5139

Total Fat 407.70g	523%
Saturated Fat 177.20g	886%
Polyunsaturated Fat 2.80g
Cholesterol 1476mg	492%
Sodium 5890mg	256%
Total Carbohydrate 54.30g	20%
Dietary Fiber 4.70g	17%
Total Sugars 32.00g
Protein 302.80g	606%

Vitamin D 0IU	0%
Calcium 141mg	11%
Iron 31mg	173%
Potassium 5308mg	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.

Source of Calories

Fat: 72.0%

Protein: 23.8%

Carbs: 4.3%