Spiced lamb rack
Spiced rack of lamb is Simple and impressive, this dish is perfect for a dinner party. One of the best lamb I have ever tasted!

The visual presentation of your plates should stimulate your appetite; in my blog I am here to help you achieve mastery over the art of food presentation with a few simple tips and tricks.





In this post I have used only a few peels of vegetables to enhance the presentation of this lamb rack. Always play with colour contrast and symmetry. This will add energy and dynamism to your presentation!



Spiced rack of lamb is a real showstopper, with a herb crust. Easy to do and one of the best things I have ever tasted!

SPICED RACK OF LAMB INSTRUCTIONS TO COOK.
Preparation time 20 minutes
Cooking time 20- 25 minutes
serves -8
INGREDIENTS
3 Frenched racks of lamb trimmed of all but a thin layer of fat.
Spice crust
- 1 1/2 cups fine fresh breadcrumbs
- 1/4 teaspoon black pepper
- 1/2 tbsp of cumin seeds
- 1 green cardamom pods
- 1 dried chilli
- 1/2 tbsp of coriander seeds
- 2 tbsp of coriander stalks, finely chopped
- 1 tbsp of basil stalks, finely chopped
- 1 tablespoon finely chopped fresh mint
- 6 tbsp of unsalted butter, softened
- 1 tablespoon green chilli paste (optional)
- salt to taste
Marinade
- 1/2 tablespoons Dijon mustard
- 1 tbsp of garlic (paste)
- 1 tbsp of ginger (paste)
- 1/2 red chilli, de-seeded and very finely chopped (optional)
- 1/4 lemon, juiced
- 1 tsp garam masala
- salt to taste
PREPARATION
- Season lamb with the marinade for at least 2 to 3 hours in the refrigerator.
- Stir together the spice crust mix in a bowl, then drizzle with the melted butter and toss until combined well.
- Preheat the oven to 400°F.
- Cover the bread crumb mixture coating on each rack, gently pressing to adhere.
- Roast lamb until pink in colour. 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, and then cut into chops.
- Enjoy your spiced lamb rack.
More similar recipes:
- Recipe for beef cutlet
- Spiced sirloin steak
- Kappa biriyani
- Beef ularthiyathu
- Mutton seekh kebab
- Rogan Josh
- Nadan lamb curry
- Pork Ularthu
- Egg curry and rice
I would like to hear from you, please feel free to share your feedback in the comments.
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Regards,
Sumith.


Indian spiced lamb rack
Spiced rack of lamb is Simple and impressive, this dish is perfect for a dinner party. One of the best lamb I have ever tasted!
Servings 6
Calories 1181kcal
Ingredients
- 3 Frenched rack of lamb trimmed of all but a thin layer of fat
Ingredients for spice crust
- 1 1/2 cup fine fresh bread crumbs
- 1/4 tsp black pepper powder
- 1/2 tbsp cumin seeds
- 1 green cardamom pod
- 1 dried red chilli
- 1/2 tbsp coriander seeds
- 2 tbsp coriander stalks finely chopped
- 1 tbsp basil stalks finely chopped
- 1 tbsp fresh mint finely chopped
- 6 tbsp clarified butter ghee
- 1 tsp green chilli paste
- salt to taste
For marinade
- 1/2 tbsp dijon mustard
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1/2 tsp red chilli de-seeded and finely chopped
- 1 tbsp lemon juice
- 1 tsp garam masala
- salt to taste
Instructions
- Season lamb with the marinade for at least 2 to 3 hours in the refrigerator.
- Stir together the spice crust mix in a bowl, then drizzle with the melted butter and toss until combined well.
- Preheat the oven to 400°F.
- Cover the bread crumb mixture coating on each rack, gently pressing to adhere.
- Roast lamb until pink in colour. 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, and then cut into chops.
- Enjoy your spiced lamb rack.
Nutrition
Calories: 1181kcal | Carbohydrates: 23g | Protein: 41g | Fat: 102g | Saturated Fat: 47g | Cholesterol: 227mg | Sodium: 562mg | Potassium: 550mg | Fiber: 2g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 3mg | Vitamin E: 1mg | Calcium: 104mg | Iron: 5mg
Beautiful…. Splendid….
Thank a lot Steve:)
Wow what an awesome presentation, Sumith you are a genius. Simply marvelous.
Thank you Kamal for your beautiful words!
Sumith, this presentation is very pleasing to the eye. I love the idea of using carrot peelings for decoration, they are such a lovely bright orange. Fantastic!
Thank you Robbie for your sweet words!
Spectacular.. Awesome presentation
Thank you Ruchi:)
You’ve proved it again☺? I am short of words!! #Respect
Thank you Vivek for those motivational words:) Respect#
Great-looking dish, Sumith!
Thank you very much Alex:)
Sumith you are a truly great artist. I could frame all your food and put it on my walls!
Thank Brigid for such a wonderful comment!! I could frame these words and put on my wall??
Creative presentation. Wonderful. Playing with colors 🙂
Thank you Priya:)
Man! I can stare at your pics for hours, so crisp so neat. Then I tell myself get real, you can never reach this level.
Thank you Heenie for that wonderful words. We all could do it. If I can defenetly you can!! Try is the key for it!!??
This looks absolutely amazing. What s stunning plate of food, looks scrumptious. ?
Thank you Miriam for those amazing bunch of words:)
You’re most welcome. I meant every one of them.
Thanks a lot Miriam for those motivational words:)
Wow!! I have no words to describe the beautiful platter you have created. All the colours are in perfect harmony.
Hi Anuradha your words gave rhythm for the harmony! Thanks a lot for your compliment!
Nice!
Thank you Lynz
Very beautiful plate!
Thank your for your compliment lynz.
Most welcome
Amazing, truly amazing. 🙂
Thank a lot for your amazing words:)
Looks absolutely beautiful and sounds absolutely delicious.
Thank a lot yummyfairy:)
Simply divine!! 🙂
Thank you:)
Truly a visual treat..loved the way you used onions??
Thank you Lathiya for that beautiful words.
Oh wow Sumith! You are cooking on GAS with this eye catching plate. There are so many ideas I can copy starting with those little orange peppers of which I have a bag in the fridge. As for the lamb – I am salivating in a most unfeminine manner ?
Thank you Osyth for these beautiful words! Little peppers are great in plate presentations. Defenetly you will love this lamb. I remember once I got a written warning for cooking lamb well done in cruise ships??. Since then I hate well done lamb??love it to be pink?
Good grief – that is serious … a written warning for overlooking lamb!!! I d think well cooked mutton is delicious though ?
I still keep that certificate of merit??. Of course mutton should be cooked very well or could be rubbery.
I seldom find mutton which is a shame but nothing beats a delicious mutton stew with pearl barley root veg when it is really cold …. though I would wager that you might have some other Indian cuisine ideas that I would be happy with ?
Mutton stews are great, love it. In my collection of mutton I have mutton rogajosh in my website. Mild and very similar to stew. May be you would love it. Give it a try.
I’ll search it out when I can find some mutton … probably when I’m back in France where mutton is plentiful – here in the US its all lamb!
Oh yes that’s true!
I absolutely <3 the asparagus/carrot presentation!
Thanks Kathryn:)
The lamb marinade sounds wonderful and the crust even more so. Great dish and presentation! Love the idea of the little onion “boats” for sauce. 🙂
Hi Ronit, that’s one the best lambs I ever tried. Finds very interesting in that plating as well as its all only the peels I used to decorate this plate. And usually I grill the onion boats upside down to keep the sauce hot. As it was for a photograph I didn’t grilled it here. I Really appreciate your time taking in reading by blog. Thank you Ronit
Grilling it sounds even better. Great idea! 🙂
Looks Beautiful ! Simple yet very elegant plate presentation!
Thanks a lot for your beautiful compliment SSI.
Another stunning plating. You’ve definitely got a delicate touch and an artist’s eye.
Thank you Boleyn for that beautiful bouquet of words!
Gorgeous presentation!
Thanks a lot Freda! Though not as good as your’s. I am a great fan of your food and your photographs?
Thanks Sumith 🙂 I’m humbled! But I can’t get anywhere close to the way you present your food! I’m all ready to gobble up the food I make as soon as I’m done taking pics 😀 😀
Thank you Freda for those sweet words. I love the way you present your foods. And more over your photographs! They are out of the world!!
Thanks a lot Sumith 🙂
?:)
Amazing Sumith
Thanks a lot Myra.
Very creative and clever! Beautiful too.
Thanks a lot for the beautiful words. And appreciate the motivational power in you?
AMAZING!!
Thanks a lot Archana:)
Archana, we miss your comment box.
Very well displayed.
Thanks a lot krishna kumari.
It looks and sounds delicious!!
Thank you Annika.
I keep looking back at the pic…a beautiful presentation!
I am honoured! Thank you for those sweet words Sarah.
Stunning Sumith! You are so talented.
Thank a lot for the compliment Tracey:)
Looks good.am salivating
Thank you superior Domain.
You are so talented. It must be very tasty but I can just look at it for a significant time instead of eating. Truly an art on the plate.
Thank you Sanchari for these beautiful words!
What a beautiful presentation, wonderful color combos used… Every time I look at your presentation skills I become short of words ?
You made my day Rateka. Thanks a ton for those amazing words:)
Reblogged this on MAXIMUSOPTIMUSDOMINUS.
Thank you for the Reblogg.
You’re welcome!! ?
Love what you have achieved with that ruffle of sliced carrot ! Creativity at its best?
I am honoured Divya. Thanks for the compliment.
Amazingly creative… !
Thank you Maniparna.
Hi Sumith, what wonderful presentation .Your mouth watering recipes would tempt anyone to start cooking. The vegetable carving is spectacular.
Thank you veena for your feed back. Really appreciate that. You very inspirational:)
Sumith – this looks delicious – almost too good to eat! However, it’s already printed now for a ‘try out’ over Xmas as a ‘spicy’ change… Lovely!
Thank you Wendy. It’s easy to cook and delicious too:)
Yum – think we may have to have a pre Xmas test … I don’t think I can wait until Xmas to taste it.. x
?:) You will love it Wendy.
Yum – can’t wait to try it! x
?:)
How do you do this?? You should think about other artistic outlets. I have never seen stuff like this before.
Hi Carol, In this castle of food I entered through a wrong entrance?. There I found few things can be done on food in here!!?
Your food is edible art. Sometimes looks like sculpture. Incredible!
Thanks a lot Carol. You are very inspirational?
Sumith, this is amazing, as always! I love the little minimalist touches: a sprig here, a splash there – incredible!
Thank you Dolly? You are amazing.
Stunning and it looks fabulous!!
Thanks a lot Spence.