Member recipe

Curried Spices Crusted Rack of Lamb

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 25 minutes 30 minutes

Skill level

More effort

Servings

Serves 2

This roast Rack of lamb recipe has become a regular dish in my household. Served with either a medley of roasted vegetables, salad, pasta or rice it is always a winner. Such dishes always makes an impact, served like the arm of honour or sliced into chops, I find this cut of meat is so delicious. I like meat on the bone and this one is just perfect, like we know meat cooked with bone has so much flavour – and this one is no exception. Served as a casual meal or on a special occasion there are certain dishes that fit the bill always with minimal effort. This rack of lamb is so delicious and full of flavour, it is a pleasure to serve. I usually have this rack with a cheese or herb crust but this time it had to be different so we have a curried crust rack of lamb – which turned out to be so succulent and aromatic I had to share this recipe with you all. I used to think such dish was difficult but surprisingly it required so little effort and far easier than I anticipated. Coated with a simple mild spices and curry powder, the flavours are quite exceptional. Serve alongside simply saffron rice or roasted seasonal vegetables makes such and an elegant dinner party meal.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

Method

  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)

  2. When ready to cook, preheat oven to 200°C, place an ovenproof dish on the middle rack in the oven to heat up.

  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.

  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.

  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.

  6. Remove from the oven and transfer onto a cutting board. Leave to stand for 5 -10 minutes before carving into chops.

  7. Serve with a medley of roasted vegetable or saffron rice and a tangy, spicy tomato chutney.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.