Indian Spiced Rack of Lamb
Elevate your dinner with this flavorful Indian Spiced Rack of Lamb! Juicy, buttery, and infused with warm Indian spices, this easy recipe brings restaurant-quality flavor to your table. Perfect for holidays or a special night in!
Servings: 4 people
Calories: 496kcal
Equipment
- 1 oven
- large saute pan
- oven safe dish
Ingredients
- 1 rack Lamb
- 1 teaspoon Coriander ground
- ½ teaspoon Nutmeg ground
- 1 teaspoon Turmeric ground
- ½ teaspoon Chili Powder
- 1 teaspoon Fresh Ginger finely chopped
- 1 teaspoon Cinnamon ground
- ¼ teaspoon Garlic minced
- ¼ teaspoon Mustard ground
- ¼ teaspoon Himalayan Salt
- ⅛ teaspoon Black Pepper ground
- 1 cup unsalted butter
- 2 tablespoon Avocado Oil
- 3 tablespoon All-purpose Flour optional
Instructions
- Turn on the oven to 350 degrees.
- Remove the rack of lamb from the packaging and pat dry. With a sharp knife, score the fat side.
- In a hot skillet, add 2-3 tablespoon of Avocado Oil (or any cooking oil)
- Place the rack of lamb fat side down and sauté for 3-4 minutes, until the fat turns a light brown.
- Once brown, remove the rack of lamb from the skillet, and place it aside
- Add butter; allow it to melt. Add garlic and ginger; sauté for 15-20 seconds, then add the remaining spices.
- Once well mixed, place the rack of lamb back into the hot butter, fat side down, and bast for 10 to 15 minutes. (Basting is just taking butter from the pan and pouring it on the lamb.)
- Remove the rack from the butter and place it in an oven-safe dish. Place your rack in the middle of the oven to cook at your desired temperature.
- Once you reach your desired temperature, remove from the oven and let sit for 15 minutes before slicing.
- If you want, you can save the butter for a dipping sauce. I like to add 3 tablespoon of flour to the butter to thicken it slightly.
Video
Notes
- Score the fat gently. You want to open up the surface without cutting into the meat.
- Use a meat thermometer for perfect doneness — aim for 130°F for medium-rare.
- Let it rest. Don’t skip this step! Resting allows the juices to redistribute, keeping the lamb tender.
- Don’t rush the butter basting. That’s where all the magic happens — patience pays off.
Nutrition
Serving: 4g | Calories: 496kcal | Carbohydrates: 6g | Protein: 1g | Fat: 53g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 160mg | Potassium: 45mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1496IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 1mg