Curried rack of lamb always makes for a beautiful presentation for special occasions but this recipe is so easy you can treat yourself any night of the week. Serve with Lemon Feta Orzo or simple greens with a red wine vinaigrette.
Did you know that the average Mongolian person eats roughly 110 pounds of sheep meat a year? Greece, North Africa, the Middle East and India are all countries who’s primary meat is lamb. Why? Because it’s freaking delicious!
This curried rack of lamb is a recipe I make quite often. Vadouvan Curry is a sweeter, shallot-based version of masala curry. It’s composed primarily of shallots, turmeric, curry leaves, coriander, cumin, onion, garlic, cane sugar, and other spices. It’s a “softer” curry, if you will. I like OliveNation’s Vadouvan when I don’t feel like making my own from scratch. I always make sure I have some on hand because it’s just delish and makes a wicked curried chicken salad.
Curried Rack of Lamb with Fresh Mint Sauce
4
servings11
minutes29
minutes40
minutesIngredients
1 Frenched Rack of Lamb (8 bones)
4 teaspoons Vadouvan Curry Powder
1 Lime
1 bunch Fresh Mint
2 teaspoons Date Syrup
1 tablespoon Good quality Olive Oil
1/4 cup Roasted Pistachios
Kosher Salt Pepper
Fresh Cracked Pepper
Directions
- For the Lamb...
- Bring your lamb to room temperature. Make sure your oven rack is set so your lamb is in the middle of the oven, then preheat your oven to 450° and prepare a baking sheet by lining with heavy duty foil for easier cleanup.
- Once your lamb is tempered (come to room temp) pat your lamb dry with paper towels to ensure you get that nice crust.
- Coat your lamb evenly with the curry powder a good sprinkle of kosher salt then place bone side down onto baking sheet. I like to wrap a little foil around the frenched bones to prevent them from burning.
- Place lamb on middle rack of oven and roast at 450° for about 10 minutes then turn the heat down to 300° and continue to roast for 15 to 25 minutes, depending on the size of your rack and desired doneness. A meat thermometer inserted into the thickest part of the meat should read 125°F for rare or 135°F for medium rare.
- Remove lamb from oven and let rest for 15 minutes before carving.
- For the Sauce...
- While lamb is roasting:
- Roughly chop the pistachios
- Remove stems from mint leaves.
- Juice the lime in a medium-small bowl. - Add the date syrup and olive oil to lime juice and whisk until blended. Add salt and pepper to taste.
- Add chopped pistachios to date-lime mixture then tear up mint leaves and add them as well, Stir to combine.
- Finish the Dish...
- Once lamb has rested, carve carefully between bones to individual chops. Arrange on a platter and drizzle with Mint Sauce or place on individual plates then drizzle and serve!
Notes
- For larger racks of lamb, you may want to make scores by making sharp shallow cuts through the fat, spaced about an inch apart before you coat with spices.
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