• 1 rack of lamb – french trimmed (approximately 6 chops)
  • • 2 tsp curry powder
  • • 1 tsp ground cumin
  • • 1 tsp chilli powder
  • • 2 tsp olive or rapeseed oil
  • • 5-6 curry leaves - finely sliced
  • • 1 clove garlic finely crushed
  • • 1tsp fresh ground ginger
  • • Coarse salt and freshly ground pepper


  • STEP 1
    Start by preparing the seasoning mixture. Place all the dry ingredients in a small bowl mix all well. Place the lamb rack in a dish and rub the dry seasoning mixture all over. Sprinkle with the oil and set aside to marinate for at least 1 hour (this is my preferred way of doing it but you can always cook it straight away)
  • STEP 2
    When ready to cook, preheat oven to 200°C, place an ovenproof dish on the middle rack in the oven to heat up.
  • STEP 3
    Heat a large cast-iron skillet over medium-high heat with a little drizzle of oil and leave until very hot. Place the lamb rack on the hot skillet, starting with the fatty side first and sear until golden brown all over. It is important to turn the rack on all sides and sear all around (2 minutes on each sides), the slightly roasted (not burnt) spices including the curry powder will enhance the flavour of the meat. I tend to use a tong to hold the rack which you control of the meat and also making sure the searing is even.
  • STEP 4
    Using an oven glove remove the hot dish from the oven and place the seared lamb rack in the dish. Carefully wrap the lamb ribs with kitchen foil; this will prevent them from drying out and burn.
  • STEP 5
    Drizzle with the melted fat from the pan all over the meat. Transfer to the oven and roast for about 15 – 20 minutes or until the top layer is nicely browned. (You can use a kitchen thermometer to check the meat temperature, inserted diagonally into the thickest part of the meat if register 60°C for medium rare.
  • STEP 6
    Remove from the oven and transfer onto a cutting board. Leave to stand for 5 -10 minutes before carving into chops.
  • STEP 7
    Serve with a medley of roasted vegetable or saffron rice and a tangy, spicy tomato chutney.

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