Pan Roasted New Zealand Rack of Lamb Crusted with Coriander and Cumin

Samir Hrichi at Ship to Shore. Photo by Keith Ferris

Samir Hrichi credits his mixed ethnic pedigree with enabling him to think creatively about food. A first-generation American, Hrichi’s mother was Latvian and his father Moroccan. “I was brought up in a food house; everybody cooked,” Hrichi said. Between traveling in Morocco with his father and eating his mother’s kielbasas, stuffed cabbages and sausages, Hrichi’s early culinary education was diverse.
Before taking over Kingston’s Ship to Shore in 1998, chef/owner Hrichi worked at the renowned New York steakhouse La Cité, which Hrichi explained was part of the impetus for the combination of Old New York steakhouse and progressive American cuisine at Ship to Shore. (Six different steaks are featured on the Ship to Shore menu, as well as a variety of seafood and game dishes, along with some vegetarian items.)

Ship to Shore is open seven days a week for lunch and dinner and features live jazz on Saturday nights. Reservations are encouraged. Ship to Shore is located at 15 West Strand, Kingston. 334-8887.

INGREDIENTS

Two racks New Zealand Lamb
(ask your butcher to french)

1 Cup Semolina Flour

2 Tbsp ground Cumin

2 Bunches fresh chopped Coriander

Kosher Salt to taste

Fresh ground Black Pepper to taste

¼ lb. of Butter

½ cup Red Wine

4 sprigs fresh Thyme

½ cup Lamb Stock (substitute Bouillon at home)

1. Season the lamb with salt and pepper.

2. On a plate, combine semolina, cumin and coriander.

3. Place lamb in the dry rub and crust the entire lamb.

4. Heat a thick-bottomed sauté pan that is just barely coated with olive oil
until the oil is barely smoking and brown the lamb on all sides.

5. Place the pan in a 400° oven and cook 10 minutes for medium rare.

6. Remove the pan and place the lamb on the side.

7. In the same pan, deglaze with the red wine and add the stock.
Reduce this liquid by half.

8. Add the butter slowly while swirling the pan
round and round so the sauce will emulsify.

9. Pour sauce on top of lamb and serve. This dish is best served with
garlic mashed potatoes, polenta or risotto, but any seasonal vegetable will work.

Serves four.

EATING OUT EAST & WEST OF THE HUDSON