Winter Warming Rack of Lamb

1.5 lb lamb

3 tablespoons rice wine

3/8 cup vegetable high-heat vegetable oil, such as avocado or canola

1.5 tablespoon ground cumin

1 head of garlic, peeled

1.5-inch piece of fresh ginger, chopped

1.5 teaspoon fennel seeds

1 medium size green onion, chopped, roots and tough tips discarded

ground chili pepper (optional)


  1. Rinse lamb, place on large-rimmed baking tray, or pyrex baking dish, pat dry, place fat side up

  2. Mix 1/4 cup oil with wine, cumin and garlic in food processor until garlic is pulverized

  3. Mix 2 tablespoons oil with fennel seeds and chili powder (if using), let sit

  4. Season lamb with salt & pepper, then rub seasoned oil all over them. Let stand 1 hour

  5. Preheat Oven to 450 degrees. Roast the Lamb in upper half of oven for 15minutes.

  6. Turn the lamb, coat with oil infused with fennel and chili pepper (if using), then roast for an additional 10 minutes- longer if you prefer medium or well done. (Lamb is best rare to medium rare)

  7. Let sit 10 minutes on a carving board, then carve between the bones, and transfer to plates. Serve immediately.

This dish is best for winter, when the weather is cold, and for anyone experiencing deep cold in their body, or fatigue. This dish strengthens Kidney Yang, disperses Cold, strengthens Qi and nourishes Blood.

Pair with Roast Asparagus and a Quinoa side- dish for an energetically charged winter meal.

  (adapted from Warming Fennel Lamb in Ancient Wisdom, Modern Kitchen by Wang, Sheir & Ono)