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Rack of Lamb with Indian Spices

1 8-rib rack of lamb
1 sm Onion(s)
3 Garlic clove(s) minced (1 tbs)
1 tb Ginger, minced
1/4 c Cilantro, finely chopped plus 1/4 cup for garnish
1 c Non-fat yogurt
3 tb Lemon juice
2 ts Turmeric
2 ts Paprika
2 ts Ground cumin seeds
2 ts Ground coriander seeds
1 ts Salt or to taste
Black pepper and cayenne pepper
1 Lemon cut into wedges for garnish

Trim as much of the exterior fat off the rack as possible and scrape the ribs clean. (Better yet, have your butcher do it.) Combine the remaining ingredient, except the cilantro and lemon for garnish, into a large bowl. Whisk to a smooth paste. Add salt and pepper to taste. Marinate the lamb for 8-24 hours (the longer the better), turning 3-4 times.

Preheat the grill. Grill the lamb over medium-high heat, basting with the marinade for 4-6 minutes per side for medium-rate, or until cooked to taste. The lamb can also be roasted in a 400 F oven for 15-20 minutes.

To serve, carve the lamb into chops. Sprinkle with cilantro and serve with lemon wedges.

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