Roasted Lamb with toasted carraway and mint Recipe atirvin

• Carraway Seeds
• Rack of Lamb or Lamb Shoulder
• Fresh Mint
• Apple Cider Vinegar
• Salt

1. Bruise Mint leaves and stems and place in a large bowl with Apple Cider vinegar and a tablespoon of salt.
2. Add Lamb, cover and store in the refrigerator for at least 2 hours.
3. Make sure the entire rack or shoulder is under liquid for at least 1 hour, you may have to flip a large shoulder if you do not have enough vinegar.
4. Toast Carraway seeds in low oven until aroma becomes pungent.
5. Remove and turn oven up to 400*F
6. Coat the marinated meat with most of the toasted Carraway seeds and roast, my oven is awful so it takes about 45 minutes to an hour for a shoulder, while a rack takes no more than 20 min for a large rack.
7. Garnish with left over Carraway seeds and some fresh mint.
8. You can serve this with a cucumber yogurt sauce or with a balsamic reduction.

carraway seeds, shoulder, fresh mint, apple cider vinegar, salt

Taken from www.chowhound.com/recipes/roasted-lamb-toasted-carraway-mint-11991 (may not work)