Back to Recipe Menu

Rack of lamb 'Yucatecan'


  • Place the annatto seeds, cinnamon, garlic, oregano, peppercorns, coriander seeds, cloves and salt in a processor and whiz up until combined. Then add the vinegar and oil, and mix well.
  • Cut little crosses in the fat of lamb racks. Then smear all over with the spice mixture and refrigerate for at least 2 hours.
  • When ready, preheat oven to the highest degree.
  • Sprinkle the lamb with the flour and cook in the oven for 10-12 mins (for medium-rare).
  • Serve with a simple green salad or crisp green beans on the side.
  • from "Authentic Mexican" by Rick Bayless


  • 1 tbsp annatto (achiote) seeds
  • 1 cinnamon stick, broken up
  • 4-5 garlic cloves
  • 1 tspn dried oregano
  • 1 tspn black peppercorns
  • 1 tspn coriander seeds
  • 4 cloves
  • 1 scant tspn sea salt 
  • 2 tbsp cider vinegar
  • a good slurp of olive oil
  • 4 racks of lamb
  • 1½ tbsp plain flour

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm