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Hungry Husband: Indian Inspired Grilled Rack of Lamb

 


By Ushi Patel

 

Photo By: Lisa Bryan, Downshiftology

 

While my grandmothers, mother and aunts (all awesome cooks) showed me how to get down in the kitchen with the Indian veg, when I first met John, while he had a great appreciation for Indian food, he’d be hungry 2 minutes later. Alas, chole, in all its glory was still not as satiating as a burger for my gent from the South. I am certainly not a chef, but I started to experiment by blending some of the easier techniques or recipes his mom showed me with what I had learned from my family. The result? I have a happy and satiated future husband and a unique option for smaller, more intimate dinner parties.
 


 

Indian Inspired Grilled Rack of Lamb Recipe

This is an easy recipe based on the classic pairing of mint and lamb, a go-to combination in many cultures, including Lebanese, Persian, and Turkish.
 

Total Time

85 minutes

Prep

15 minutes

Marinade

60 minutes

Cook

10 minutes

Yield

4 servings

Level

Easy
 


 

Marinade

½ cup packed mint leaves
2 tsp fresh cilantro, leaves only
¼ cup olive oil
2 tbsp lemon juice
2 cloves garlic
1 jalapeno
salt and pepper, to taste
 

Lamb

1 American rack of lamb (8 chops) or 2 New Zealand racks of lamb (16 chops total), about 1 1/2 pounds, ribs frenched
 

Ask your butcher to french the rack (removing the layer of fat and thin strips of meat and muscle extending to the ends of rib bones). I find it horrifying but if you are so inclined to do it yourself follow these instructions https://www.youtube.com/watch?v=5n-dao-xF88

 


 

Prep and Grilling Instructions

 

Step 01

Add all of the marinade ingredients into a food processor and pulse until well combined.
 

Step 02

Place lamb chops in a large shallow dish with marinade, ensuring the chops are evenly coated. Cover with plastic wrap and leave at room temperature for 1 hour, or refrigerate for up to 24 hours. Allow lamb chops to come to room temperature before grilling.
 

Step 03

Preheat a grill to medium-high heat.
 

Step 04

Remove lamb from marinade and lightly pat dry. Sprinkle on all sides with sea salt and freshly crack pepper. Wrap the exposed ends of the bones with aluminum foil to keep them from burning.
 

Step 05

Grill the lamb for about 3 minutes on the first side. Turn, then let the second side grill for 2 minutes for medium-rare doneness. Cook slightly longer for medium.
 

Step 06

Transfer the lamb from the grill to a platter and let rest for 2 minutes before serving.
 

Step 07

Serve lamb chops with Indian Yum Sauce. Get the recipe.

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