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April 14, 2023

Tandoori-spiced Rack of Lamb

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Recipe Provided By
American Lamb Board
Servings

12

Marinated American lamb chops with rosemary & garlic on a plate

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

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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