bohemianwanderer – This West African spice-crusted lamb recipe draws inspiration from the night-time meat vendors on the old railway line in Freetown, Sierra Leone. Its rich flavors bring back memories of authentic street food experiences. The dish serves six and requires about one hour and 35 minutes, including preparation, chilling, and cooking. Start with three French-trimmed racks of lamb, each with six bones. You can ask your butcher to prepare these racks for you. The key to the recipe lies in the unique spice mix and flavorful crust that complements the lamb’s tenderness.
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To make the spice mix, combine half a whole nutmeg (grated), half a teaspoon each of ground black cardamom and scotch bonnet chili flakes or powder, one teaspoon each of ground ginger, garlic powder, onion powder, and smoked paprika, half a teaspoon of salt, and 25 grams of chopped dry roasted peanuts. Grind these ingredients roughly using a spice grinder or mortar and pestle, then toast them in a dry frying pan over low heat for about five minutes. This step releases the spices’ full aroma.
For the crust, mix 150 grams of softened unsalted butter with ten tablespoons of fresh breadcrumbs, 25 grams of finely chopped mixed herbs (parsley, chives, and thyme work well), one teaspoon of salt, and the prepared spice mix. This combination will create a flavorful, fragrant crust to coat the lamb.
Season the lamb racks with salt and press a thin layer of the crust onto the fat side of each rack. Place the crusted racks in a shallow roasting tin and chill in the refrigerator for 30 minutes. This resting time firms up the crust, ensuring it stays intact during roasting.
Before cooking, preheat the oven to 220°C (200°C fan)/425°F/gas mark 7. Remove the lamb from the fridge about 10 minutes before roasting. Cook the racks for 20 to 25 minutes, then take them out and rest for 10 minutes. This resting period allows the juices to redistribute, resulting in tender, juicy meat.
Creating the Fresh Tomato Salad and Serving Suggestions
While the lamb roasts, prepare the fresh tomato salad to accompany the dish. The salad balances the rich lamb with bright, tangy flavors and fresh herbs. Using a variety of ripe tomatoes, especially heirloom varieties, adds color and texture to the plate.
In a small bowl, whisk together one tablespoon of white wine vinegar, three tablespoons of extra-virgin olive oil, half a teaspoon of caster sugar, and half a teaspoon of salt. Stir in two finely chopped shallots and the leaves from two stalks of fresh tarragon. This simple vinaigrette will enhance the tomatoes without overpowering their natural taste. Slice the tomatoes into different shapes and arrange them on a large serving platter. Pour the dressing evenly over the tomatoes, letting the flavors meld while the lamb finishes resting.
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Once the lamb has rested, slice it into individual ribs and serve alongside the vibrant tomato salad. This combination offers a perfect balance of spicy, savory meat and a fresh, acidic side. It is ideal for sharing with family or guests.
This West African spice-crusted lamb with tomato salad captures the essence of traditional flavors while offering a simple, elegant presentation. It’s a dish that invites you to explore new tastes while recalling nostalgic culinary memories. Perfect for special occasions or weekend dinners, it promises to impress with every bite.
