Masala Rack of Lamb, Roasted

Masala Rack of Lamb, Roasted Lamb

 

 

 

 

 

 

 

You can use a full leg of lamb for this too. I have used a Rack Of lamb about 800 grams. This is cooked in the oven, so for every 500 grams of meat add and additional half an hour of cooking. Every oven is a bit different-so if you know your oven then you can reduce or increase the temperatures a bit.
Ingredients1 Rack of lamb about 800 grams

2 teaspoons (tsp.) of minced garlic
1 and ½ teaspoons, of finely grated ginger
Juice of half a lemon

1 tsp. cumin powder
1 tsp. turmeric powder
½ tsp. cinnamon powder
½ tsp. cardamom powder
½ tsp. chili powder
½ tsp. black pepper powder

2 tbsp. (tablespoon) pistachio nuts
1 tbsp. almonds
¾ cup thick Greek yoghurt
1 large pinch saffron (optional)
1 tbsp. honey

2 tbsp. cooking oil
1 tsp. salt

1 potato
1 white onion (same size of the potato)
1 cup hot water


Method

Clean the lamb.
Turn it skin side down and make some slits on the top near the bones –so it is easy to carve it after it is cooked, in a way to make lamb chops.
Make a few slits with the knife.
Mix the lemon juice, salt, ginger and garlic then spread it on the lamb-massaging it well.
Mix all the dry spices with 1 tbsp. Of the cooking oil and spread next on the lamb.
In a mixer, crush the nuts and add the yoghurt, honey and saffron until smooth
Pour this paste over the lamb to cover it completely.
Marinate this overnight or minimum for 5 hours.
Remove from fridge at least 1 hour before cooking the next day to bring it to room temperature.
Line a baking tray with foil and put it in the oven on full heat about 230c or 450F for 15 minutes
Peal the potato and onion and cut into half each.
Put the Rack of Lamb on top of the half cut potato and onion in the hot baking tray.
(First remove the tray from the oven carefully)
Pour the hot water around the lamb and drizzle the remaining (1 tbsp)of oil over the lamb
Reduce the heat to 180c or 350F and cook the lamb for 50/55 minutes.
Baste it with the cooking juices several times
Remove the lamb from the oven and cover it with foil to let it rest for at least 10 to 15 minutes before serving

Serve it with your favourite salad or and dish of your choice
This serves 3 adults.