TC Recipe: Rack of Lamb with Cumin-Hazelnut Gremolata

November 18 2010

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 Domaine Pinot Noir
Serves 2


We are blessed to have some of the highest quality lamb right here in the Willamette Valley. The 2008 Domaine Pinot Noir has the tannins to complement the flavors of the lamb and the fruit that allows the gremolata to stand out without overbearing the palette.


  • 1 ea whole rack of lamb, French cut by your butcher
  • 4 T olive oil
  • 2 ea carrots, peeled and large dice
  • 1/3 C prunes, chopped
  • 1 ea shallot, sliced thin
  • 1/4 C white wine
  • Salt and pepper


  • 1/4 C hazelnuts, toasted and skins removed
  • 1 C sesame seeds, toasted
  • 2 T cumin seeds, toasted
  • 1/4 C coriander seeds


Hazelnut-Cumin Gremolata: Combine all the ingredients in a food processor and grind for 1 minute.

Pre heat the oven to 400 degrees. Heat 2 Tb of olive oil in a large sauté pan. Season the lamb with salt and pepper and sear on all sides. Remove the lamb from the pan and put it in the oven for 5 minutes. Add the shallots and remaining oil to the sauté pan with the lamb drippings and sauté over medium heat. Add the carrots and sauté for 5 minutes. Remove the lamb from the oven and let it rest on a cutting board for 5 minutes. Add the prunes and white wine to the carrots and sauté another 3-5 minutes. Slice the lamb, serve it over the carrots, and give a generous sprinkle of the hazelnut-cumin gremolata.