Spicy Indian Rack of Lamb

Name: Spicy Indian Rack of Lamb
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: Indian
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

A tender, spicy rack of lamb is coated with a yogurt-spice marinade and grilled to perfection over charcoal.

⭐ 3.3 (12 reviews) Prep: 30 minCook: 35 minTotal: 65 minYields: 4 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Indian

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Combine spices, lime juice, cilantro, and yogurt.
Trim and rinse the lamb racks. Place one rack in each of two zip-top bags with half of the yogurt-spice mixture, coating the meat. Seal bags and refrigerate for 4-6 hours.
Preheat grill to medium-hot (approximately 350 F/175 C). Remove lamb from bags and wrap the bone ends with aluminum foil.
Grill lamb for 20 minutes, then flip and grill for an additional 15 minutes until cooked through.
Let lamb rest for 5 minutes, then cut into individual chops and serve.

Nutritional Info (per serving)

Calories: 705 kcal

Carbohydrate: 8 g

Cholesterol: 198 mg

Fiber: 2 g

Protein: 64 g

Saturated Fat: 23 g

Sodium: 1805 mg

Sugar: 3 g

Fat: 47 g

Unsaturated Fat: 0 g