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No Allergens specified
Most people turn to simple garlic and herbs when preparing lamb. Probably 90% of lamb recipes that you’ll find stick to that flavor profile. But there are even better flavor pairings out there, and this is one of them! The smoked paprika/cinnamon combination is simple but perfect, and the result is beautiful too. As the lamb cooks it also flavors the carrots beneath it (if you’ve never seen people fight over carrots, you will see that happen for the first time). You can also use regular carrots for this recipe. Peel and slice the carrots into quarters by slicing vertically and horizontally.
1 rack of lamb, Frenched (see note)
salt, for sprinkling
black pepper, for sprinkling
Pereg Smoked Paprika, for sprinkling
Gefen Cinnamon, for sprinkling
1 bunch rainbow carrots
2 teaspoons Pereg Smoked Paprika
2 teaspoons Gefen Cinnamon
2 tablespoons Gefen Olive Oil
1 tablespoon agave or honey
1 teaspoon salt
Preheat oven to 475 degrees Fahrenheit.
Using a knife, score the top of the lamb in a criss-cross pattern (making shallow slits on a diagonal in both directions). Sprinkle lightly with salt and black pepper.
In a small bowl, combine all rub ingredients. Rub all over the lamb.
Place carrots in a roaster and sprinkle lightly with salt, smoked paprika and cinnamon. Place lamb over carrots. If you have the trimmed pieces of the lamb rack (see note), add those to the pan as well.
Bake uncovered for 10 minutes. Lower temperature to 350 degrees Fahrenheit, cover, and bake for 45 minutes.
Photography and Styling by Chay Berger
Assisted by Nina Braun
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