About this recipe:This roast Rack of lamb recipe has become a regular dish in my household. Served with either a medley of roasted vegetables, salad, pasta, 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 special occasions there are certain dishes that fit the bill 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.
Coated withsimple mild spices and curry powder, the flavours are quite exceptional. Serve alongside simply saffron rice or roasted vegetables
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
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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)
When ready to cook, preheat oven to 200°C, place an ovenproof dish on the middle rack in the oven to heat up.
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.
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.
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.
Remove from the oven and transfer onto a cutting board. Leave to stand for 5 -10 minutes before carving into chops.
Serve with a medley of roasted vegetable or saffron rice and a tangy, spicy tomato chutney.