Tandoori-spiced Rack of Lamb
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Recipe Provided By
American Lamb BoardServings
12
Ingredients
- 6 racks (about 12 pounds) American Lamb racks, halved
- 1/4 cup olive oil
- 1/4 cup garlic, roasted, mashed
- 2 tablespoons Tandoori spice blend
- 2 tablespoons smoked paprika
- 1 tablespoon black pepper, cracked
- 2 cups Honey Yogurt Sauce (recipe follows), divided
- 3 quarts Tandoori Lentils (recipe follows)
- 3 cups caramelized onions
Honey Yogurt Sauce: (makes 2 cups)
- 1-1/2 cups Greek nonfat yogurt
- 1/4 cup fresh mint, chopped
- 3 tablespoons honey
- 2 tablespoons garlic, roasted, mashed
- 1/2 teaspoon red pepper sauce
Tandoori Lentils: (makes 1-1/2 quarts)
- 2 tablespoons olive oil
- 3 cups onions, minced
- 2 tablespoons Tandoori spice blend
- 1 tablespoon smoked paprika
- 2 teaspoons turmeric, ground
- 4 cups lentils, cleaned
- 2 quarts vegetable stock, hot (as needed)
Honey Caramelized Onions: (makes 3 cups)
- 2 quarts sweet onions, sliced
- 3 tablespoons honey
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper, cracked
Directions
In a bowl, mix oil, garlic, spice blend, paprika and pepper. Place lamb racks on a full-size sheet pan and rub paste evenly on all sides. Cover and refrigerator overnight or until ready to cook.
Roast racks in a 375ºF convection oven (or 425°F conventional oven) for 15 minutes. Remove and chill all but 1-1/4 cups of Honey Yogurt Sauce. Brush racks with 1-1/4 cups Honey Yogurt Sauce at least once during roasting time; continue roasting 12 to 15 minutes or until desired doneness. Remove from oven, tent and let rest. Cut into double chops.
For Honey Yogurt Sauce: In a bowl, whisk together yogurt, mint, honey, garlic and hot sauce. Cover and refrigerate until ready to use.
For Tandoori Lentils: In deep skillet with a lid, heat oil over medium-high heat; add onions and sauté 2 minutes. Stir in spice blend, paprika and turmeric; continue to sauté 3 minutes, stirring often. Add lentils; cook 1 minute, stirring often. Add stock; bring to a boil. Reduce heat to simmer; cover and continue to cook, stirring occasionally, until lentils are tender but still whole and liquid is absorbed, approximately 35 to 40 minutes. Keep warm.
To serve: Interlace two double chops on top of a 1-cup scoop of Tandoori Lentils. Top with caramelized onions and 1 tablespoon of Honey Yogurt Sauce.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
