Marrakesh Sitar Reversed Seared Rack of Lamb

Step 1 -

Season lamb with salt and Marrakesh Sitar. Place on a wire rack over a sheet pan in the refrigerator overnight. Leaving it uncovered dries out the exterior for searing.

Step 2 -

Heat oven to 200°F (convection preferred) and roast, fat side up, until thickest part reads 115°F, 35–55 minutes. Roast over wire rack for best results.

Step 3 -

Remove from oven and let rest for 10 minutes.

Step 4 -

Heat a cast iron skillet to very high heat and add a splash of oil to coat the bottom.

Step 5 -

Sear lamb on all sides, flipping frequently to brown all edges, but being careful not to burn the spices, about 5 minutes.

Step 6 -

Turn off heat and add butter. Baste for about 2 min or until internal temperature reads 125–130°F for medium rare.

Step 7 -

Remove from pan and rest for about one minute. Slice between chops or double chops.

Step 8 -

Serve with Glazed Carrots.

Step 9 -

Top with Chermoula Yogurt Sauce