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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!
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!
- 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
- 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
- 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!
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
share
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
- 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
- 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
- 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