Spiced Lamb Rack
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A reverse-seared lamb rack with South Asian inspired spices, cooked to tender perfection.
01:15:00 total
Serves 4
medium
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Ingredients
- lamb rack - watch the video to see (ask butcher to French and trim)
- garam masala - 1.5 teaspoons
- fenel powder - 0.5 teaspoon
- ground coriander - 1 teaspoon
- mustard powder - 1 teaspoon
- salt - 2 teaspoons
- olive oil - watch the video to see (for binder)
Instructions
- Prepare the Spice Rub: Mix garam masala, fenel powder, ground coriander, mustard powder, and salt.
- Apply the Rub: Use olive oil as a binder and generously apply the spice rub on the lamb rack.
- Smoke the Lamb: Smoke at 100°C for 35 to 40 minutes until it reaches an internal temperature of about 48°C.
- Rest the Lamb: Let it rest for 15 to 20 minutes.
- Sear the Lamb: Sear hard on a flat griddle or grill for a nice color on the outside.
- Serve: Carve and serve with cucumber raita.
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