I made this simple rack of lamb to accompany my rose petal rice pilaf.
It really is simple, barring the overnight marination, it is done within an hour or less.
Millie “seals” the rack by searing it in a pan before roasting it. She suggested roasting it for 15 minutes, but that was too rare for our liking, so I cut the rack up into chops and seared them lightly in a pan.
You can do that or you can roast them longer, I think both and either would work.The spice marinade is really up to you, whatever you have on hand that will work together.
Scoring the fat layer superficially before rubbing and marinating heightens the absorbed flavors into the meat.
1 rack of lamb
1 lemon, juice
3 cloves garlic, grated
1 tsp grated ginger
1/2 tsp chili powder
1 tsp garam masala powder
1 tsp salt
1/2 tsp pepper
Lightly score with a sharp knife the fat side of the lamb rack.
Mix all the spices barring the salt in the lemon juice.
Rub the spice mix all over the rack.
Place the rack in a food ziplock bag and refrigerate overnight (minimum 8 hours).
Next day, preheat oven to 400F.
Bring the rack to room temperature before attempting to sear it (or “seal” it).
Heat a pan over medium until very hot.
Place the rack, fat-side down, in the pan. You should hear a loud sizzle.
Keeping a close watch over the meat, sear from all sides to a golden brown.
Place the rack in an oven-safe dish and roast for 30 to 40 minutes.
Cut into individually chops and serve over a bed or rose petal rice.
Alternatively, you can under-cook it (15 to 20 minutes), then cut it into chops and sear them again individually in the same pan used above.