A spiced lamb rack coated in garam masala, fennel, and coriander, slow-cooked and seared for a golden crust. Served best with raita
Category
Lunch
Servings
6
Prep time
20 minutes
Cook time
2 hours
A spiced lamb rack coated in garam masala, fennel, and coriander, slow-cooked and seared for a golden crust. Served best with raita.
Ingredients
- 2 lamb racks, frenched
- 1½ tsp garam masala
- ½ tsp fennel powder
- 1 tsp ground coriander seeds
- 1 tsp mustard powder
- 2 tsp cooking salt (kosher salt)
- olive oil
Directions
Preheat your smoker, barbecue, or oven to 100°C (212°F).
- In a bowl, mix the garam masala, fennel powder, ground coriander seeds, mustard powder, and cooking salt.
- Rub the lamb racks with olive oil, then coat them evenly with the spice mix.
- Place the lamb racks bone-side down on your cooking surface. Cook until the internal temperature reaches your preferred level: 48°C (118°F) for medium-rare or up to 60°C (140°F) for medium/medium well. Cooking time varies from 50 to 120 minutes depending on the heat of your smoker, how well you manage the fire, and the size of the racks.
- Once cooked, remove the racks from the smoker and let them rest for 15 minutes.
- While the lamb rests, preheat a flat plate on the grill or a cast iron pan until very hot.
- Sear the lamb racks well on all sides for a beautifully caramelised crust.
- Slice and serve with some raita
