Spicy Indian Rack of Lamb

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 06/14/21
Spicy Indian Rack of Lamb
Regarding BBQ, Inc.
Prep: 30 mins
Cook: 35 mins
Total: 65 mins
Servings: 4 servings
Yield: 2 racks of lamb
Nutrition Facts (per serving)
705 Calories
47g Fat
8g Carbs
64g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 705
% Daily Value*
Total Fat 47g 60%
Saturated Fat 23g 117%
Cholesterol 198mg 66%
Sodium 1805mg 78%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 64g
Vitamin C 6mg 30%
Calcium 116mg 9%
Iron 7mg 37%
Potassium 833mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tender rack of lamb, coated with spices and grilled over a charcoal fire, is absolutely delicious. If you want to spice this up more, add an extra teaspoon of cayenne.

Ingredients

  • 2 racks of lamb

  • 1/2 cup (120 milliliters) plain yogurt (Greek style is best)

  • Juice of one lime

  •  1/4 cup (60 milliliters) cilantro leaves, chopped

  • 1 tablespoon (15 milliliters) salt

  • 1 tablespoon (15 milliliters) paprika

  • 1 teaspoon (5 milliliters) cayenne pepper, use more or less if preferred

  • 1 teaspoon (5 milliliters) black pepper

  • 1 tablespoon (15 milliliters) cardamom powder

  • 1 tablespoon (15 milliliters) ground cumin

  • 1 teaspoon (5 milliliters) cinnamon

  • 1/2 teaspoon (2 1/2 milliliters) onion powder

  • 1/2 teaspoon (2 1/2 milliliters) garlic powder

  • 1/2 teaspoon (2 1/2 milliliters) nutmeg

  • 1/2 teaspoon (2 1/2 milliliters) mace, optional

Steps to Make It

  1. Gather the ingredients.

  2. Combine spices and mix with lime juice, chopped cilantro, yogurt until evenly blended.

  3. Trim loose fat or meat from the rack of lamb and rinse in cold water.

  4. Place 1/2 of yogurt/spice mixture in each of two zip-top bags. Place one rack of lamb in each back, the bone ends up. Turn to evenly coat the meat of the rack of lamb. Close zip-top bags and refrigerate for 6 to 4 hours.

  5. Preheat grill. While this recipe is best on a charcoal grill, a gas grill also works. Remove rack of lamb from zip-top bag, wrap bones of a rack of lamb tightly with several layers of aluminum foil.

  6. Place lamb on the medium-hot grill (around 350 F/175 C). After about 20 minutes gently turn the lamb over and continue grilling until done—about 15 more minutes.

  7. Remove from grill, rest for 5 minutes and cut into individual chops.

  8. Serve and enjoy!

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