Indian-Spiced Grilled Rack of Lamb

This richly flavoured rack of lamb is elevated with a traditional Indian-inspired spice rub, blending warm, earthy, and slightly sweet notes. The aromatic combination of turmeric, cumin, coriander, and curry powder creates depth, while a touch of brown sugar helps form a beautifully caramelised crust.

Searing the lamb over high heat locks in its natural juices, ensuring a tender, succulent interior with a crisp, flavour-packed exterior. Finished gently to your preferred doneness and served alongside fragrant pilau rice, this dish offers a perfect balance of bold spice and refined simplicity.

Ingredients

• ½ tablespoon ground turmeric
• 1 tablespoon curry powder
• ½ tablespoon ground cumin
• ½ tablespoon ground coriander
• 1 tablespoon light brown sugar
• ¼ tablespoon dry mustard
• ¼ tablespoon ground ginger
• 1 rack of lamb (approximately 8 bones, trimmed if needed)

Method

Step 1: Prepare the spice rub

In a medium-sized bowl, combine the turmeric, curry powder, cumin, coriander, light brown sugar, dry mustard, and ground ginger. Mix thoroughly until the spices are evenly distributed and form a consistent, aromatic blend. This mixture will act as both a seasoning and a crust-forming layer during cooking.

Step 2: Prepare the lamb

Using kitchen paper, gently pat the rack of lamb dry to remove any excess moisture. This step is important, as it helps the spice rub adhere properly and promotes better browning during cooking. Once dry, rub the spice mixture generously over the entire surface of the lamb, pressing it in to ensure an even coating.

Step 3: Marinate

Place the seasoned lamb in the refrigerator and allow it to rest for at least 30 minutes. This resting period gives the spices time to penetrate the meat, enhancing both flavour and aroma. For a more intense result, you can extend this time slightly if desired.

Step 4: Preheat the grill

Preheat your Grillstream (or equivalent grill) to approximately 180°C. Ensuring the grill is properly heated before cooking will help achieve a good sear and prevent sticking.

Step 5: Sear the lamb

Place the rack of lamb directly onto the grill plates. Sear each side for around 2 minutes over high heat. This initial searing stage is crucial for developing a rich, caramelised crust that locks in the juices and intensifies the flavour.

Step 6: Finish cooking

After searing, reduce the heat or move the lamb to a cooler section of the grill. Continue cooking gently until the internal temperature reaches approximately 54°C for a medium-rare finish. Adjust cooking time as needed depending on your preferred level of doneness.

Step 7: Rest and serve

Remove the lamb from the grill and allow it to rest for about 10 minutes. Resting helps the juices redistribute throughout the meat, ensuring each bite is tender and moist. Once rested, slice the rack into individual chops.

Serve the lamb over a bed of fragrant pilau rice for a complete and satisfying dish, allowing the spices from both elements to complement each other beautifully.