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Prep 45 minutes
Total 1 hour 45 minutes
Serves
US | Metric
Ingredients
  • 1 rack of lamb
For the marinade:
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 dsps rose harissa paste
  • 1 tsp turmeric
  • 100 g Greek yoghurt
  • a squeeze of lime juice
For the mint sauce:
  • 200 g Greek yoghurt
  • 60 g fresh mint, roughly chopped
  • ½ tsp sugar
  • a pinch of ground cumin
  • the juice from half a lime
Harissa Spiced Rack of Lamb with a Creamy Mint Sauce
Spicy Lamb cutlets with an Indian Restaurant style cool mint dressing!
Harissa Spiced Rack of Lamb with a Creamy Mint Sauce Harissa Spiced Rack of Lamb with a Creamy Mint Sauce

There's something quite divine about a juicy rack of lamb, cooked to perfection... charred and crispy on the outisde and nice and pink in the middle! And this one has been drenched in a gorgeous marinde, left overnight in the fridge and then baked in a hot oven for less than ten minutes! Served with rice and salad and of course... mint sauce on the side!

  1. Start with all the ingredients for the marinade in a bowl, season and mix well. Put the lamb in a shallow dish, spoon dollops of the marinade over it and use a pastry brush to spread evenly all over. Cover and chill in the fridge for at least an hour and preferably overnight
  2. Then make the mint sauce with all the ingredients in a small blender/processor and blend until you have a smooth sauce like consistency. Adjust the taste as necessary and refridgerate until you're ready to cook the lamb
  3. Take the lamb out of the fridge and let it get up to room temperature. Then pop into a hot oven (220/240) and roast for about ten minutes for medium, less/more if you want it pink/well done. Let it rest before carving, finish with a little drizzle of chilli oil (if you like) and serve with the mint sauce on the side
Harissa Spiced Rack of Lamb with a Creamy Mint Sauce
Spicy Lamb cutlets with an Indian Restaurant style cool mint dressing!
Harissa Spiced Rack of Lamb with a Creamy Mint Sauce Harissa Spiced Rack of Lamb with a Creamy Mint Sauce

There's something quite divine about a juicy rack of lamb, cooked to perfection... charred and crispy on the outisde and nice and pink in the middle! And this one has been drenched in a gorgeous marinde, left overnight in the fridge and then baked in a hot oven for less than ten minutes! Served with rice and salad and of course... mint sauce on the side!

Prep 45 minutes
Total 1 hour 45 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 1 rack of lamb
For the marinade:
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 dsps rose harissa paste
  • 1 tsp turmeric
  • 100 g Greek yoghurt
  • a squeeze of lime juice
For the mint sauce:
  • 200 g Greek yoghurt
  • 60 g fresh mint, roughly chopped
  • ½ tsp sugar
  • a pinch of ground cumin
  • the juice from half a lime
  1. Start with all the ingredients for the marinade in a bowl, season and mix well. Put the lamb in a shallow dish, spoon dollops of the marinade over it and use a pastry brush to spread evenly all over. Cover and chill in the fridge for at least an hour and preferably overnight
  2. Then make the mint sauce with all the ingredients in a small blender/processor and blend until you have a smooth sauce like consistency. Adjust the taste as necessary and refridgerate until you're ready to cook the lamb
  3. Take the lamb out of the fridge and let it get up to room temperature. Then pop into a hot oven (220/240) and roast for about ten minutes for medium, less/more if you want it pink/well done. Let it rest before carving, finish with a little drizzle of chilli oil (if you like) and serve with the mint sauce on the side