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Easter Crown Rack of Lamb, Basmati Rice, & Zhoug

Easter Crown Rack of Lamb, Basmati Rice, & Zhoug #food #foodie #recipe Ingredients: Crown Roast: 2 racks of lamb 2 cups of soy sauce 2 cups honey 2 cups grain mustard 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon black pepper 6 cloves of garlic minced 4 teaspoons fresh thyme 1 teaspoon fresh rosemary Basmati Rice: 3 cups basmati rice 6 tablespoons unsalted butter 1 cup yellow onion chopped 1 teaspoon cumin 1 teaspoon turmeric 1/2 teaspoon cinnamon 4 cloves of garlic minced 5 1/4 cup water 2 teaspoons salt 1/2 teaspoon black pepper 1/3 cup dried apricot chopped 1/3 cup raisins black and yellow 1/2 cup sliced almonds toasted Spicy Cilantro Sauce / Zhoug: 8 medium garlic cloves 7 jalapeños 1 large bunch of cilantro 2 teaspoons ground cardamom 2 teaspoons salt 1 1/2 teaspoons ground cumin 1/2 teaspoon red pepper flakes 1 1/2 cup olive oil Directions: Mix 2 cups of soy sauce, 2 cups of honey, and 2 cups grain mustard and set aside. French the rack of lamb by cutting the fat side of ribs perpendicular about 2 inches down from rib end. Then cut between each rib down to the perpendicular cut. Scraping away the fat and exposing the rib bones. Cut between each rib at the bottom so it is easier to bend and so the marinade can penetrate the lamb. Place the lamb racks in a bag and pour the marinade all over the lamb. Close and place in refrigerator overnight. This will help with the gamey flavor. The day of make the spicy cilantro sauce and cook basmati rice first and keep warm to place in the center of crown roast. Place jalapeños with seeds and ribs, chopped garlic, 1 large bunch of cilantro, ground cardamom, salt, cumin, red pepper flakes, olive oil and purée. Cover and leave in refrigerator. Wash rice and put aside. Melt 6 tablespoons unsalted butter in pot. Add 1 cup yellow onion chopped and cook until softened. Add 1 teaspoon cumin, 1 teaspoon turmeric, 1/2 teaspoon cinnamon, 4 cloves of minced garlic and cook until fragment about 30 seconds. Add rice to pot and cook for 3 minutes stirring occasionally. Add 5 1/4 cups of water, 2 teaspoons salt, 1/2 teaspoon black pepper, and bring to a boil. Once boiling reduce heat, cover, and simmer for 20 minutes. Once done place the 1/3 cup chopped dried apricots and 1/3 cup raisins on top of rice, do not mix, cover and let sit. Keep warm until time to place in center of crown roast. Preheat oven to 425F and adjust rack to the middle of oven. Remove the lamb from marinade, lightly rinse each rack of lamb under cold water to remove excess mustard seeds, and pat dry. Pour olive oil over each rack and spread 6 cloves minced garlic on each rack. Mix 1 teaspoon salt, 1/2 teaspoon black pepper, 4 teaspoons of fresh thyme chopped, 1 teaspoon of fresh rosemary chopped, mix, and rub all over crown roast. Tie the racks together to form crown. Place crown roast in oven in an oven safe pan and cook for 30 minutes for medium. Remove from oven when desired doneness and cover with foil and let meat rest for 15 minutes. Plate the crown roast, place the basmati rice in the center of crown roast, sprinkle 1/2 cup of sliced toasted almonds on top of rice and enjoy!