Rack of Lamb with Black-Eyed Peas & Yuca Cakes
A simple rack of lamb with crispy black eyed peas and yuca cakes
Ingredients
Meat
- 2 Lamb Racks
- Fine sea salt and freshly ground black pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons salt
- 1 tablespoon finely chopped fresh thyme
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons olive oil
- Ndambe Cakes for serving (recipe follows)
- Sauce Moyo for serving (recipe follows)
Instructions
- Preheat the oven to 400°F with a oven rack in the center position.
- Season racks with salt and pepper.
- In a small bowl combine the garlic, mustard, rosemary, thyme, parsley and olive oil. Coat the meat with the herb mixture pressing well.
- Transfer the racks to a roasting pan, curved side up, and roast for about 15 minutes. Loosely cover the racks with aluminum foil and roast for another 5 minutes for medium rare, or 10 minutes for medium.
- Let the racks rest on a cutting board for about 5 minutes. Cut each rack into double chops or individual choops. Serve with the ndambe cakes and moyo sauce.