I was a vegetarian for years and when I finally caved and went back to eating meat again, the only one I never got around to was lamb.  I hadn’t had it since I was about 10 and for that reason, as the years went by, I sort of built up this weird fear of it.  James would always ask me to try a bite when he ordered it at restaurants and I always turned him down.  Until recently….  

• 1 rack of lamb, frenched
• 2 tbs honey
• 1/4 tsp cinnamon
• 1/4 tsp coriander
• 1/4 tsp cumin
• zest and juice of 1 lemon
• 1 tsp sumac
• 1/2 tsp fresh chopped rosemary
• 1 tbs fresh chopped parsley
• 1 tbs fresh chopped mint
• 1 clove garlic, minced
• 1 tsp fresh ginger, minced
• salt and pepper
• 1/4 cup olive oil for marinade plus 2 tbs for searing

Place lamb and all other ingredients in a large casserole and toss to coat.  Cover with plastic wrap and allow to marinate for 2 hours at room temp or overnight in the fridge.

Preheat oven to 375.

Get a large skillet going over high heat, add olive oil, then lamb, meat side down.  Allow lamb to sear for about 5 minutes and transfer to a foil lined baking sheet.

Roast until medium rare, about 15 minutes.  Allow the lamb to rest for 10 minutes so that the  juices can redistribute.

Wham bam, thank you lamb for being oh so tasty!