Tandoori Spiced Lamb Rack with Herb Relish
A rack of lamb always feels like a luxury — elegant, tender, and visually impressive. When it's coated in a bold tandoori spice blend and paired with a vibrant herb relish, it transforms into something truly extraordinary. This Tandoori Spiced Lamb Rack with Herb Relish is a Paleo-friendly recipe that doesn’t skimp on flavour or visual appeal, yet it’s surprisingly easy to prepare. Whether you’re cooking for a special dinner at home or entertaining guests, this dish is sure to leave a lasting impression.
A rack of lamb feels like a very special cut of meat, especially when it is seasoned with love and care. I often find myself devouring a whole rack in one sitting – but choose an 8-bone rack, and you should have plenty for two. This Tandoori Spiced Rack of Lamb tastes like it has come straight out of a tandoor oven; just don’t tell your friends how easy it is to make in a conventional one!
Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish
Equipment
- Food processor
- Roasting Dish
- Foil
Ingredients
Rack of Lamb Ingredients:
- 1x 8-bone rack of lamb
- 1 tsp coconut oil
- 5 cm knob ginger
- 4 garlic cloves
- 2 green chillies deseeded and chopped
- Zest and juice 1 lime
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cinnamon
- 100 ml full fat unpasteurised yoghurt*
- 2 onions sliced into wedges
For the relish:
- 1 handful fresh mint
- 1 handful fresh coriander
- 1 green chilli deseeded and chopped
- 2.5 cm fresh ginger
- ½ clove garlic
- 1 tsp honey
- Zest and juice 1 lime
- 2 tbsp apple juice
Instructions
- Prepare the Marinade: In a food processor, whizz together all of the ingredients apart from the lamb, yoghurt, and onions to make a paste. Stir into the yoghurt, then rub the marinade all over the lamb. Leave to marinate for 24 hours.
- Preheat the Oven: Preheat your oven to 190C / 375F. Line a roasting dish with foil and arrange the onion slices at the bottom. Rest the rack of lamb on top of the onions.
- Roast the Lamb: Roast the lamb for approximately 30 minutes for medium-rare.
- Make the Relish: Meanwhile, make the relish by blitzing all the ingredients together in a food processor.
- Serve: Serve the lamb alongside the mint and coriander relish and a salad of your choice.
Notes
Why Lamb Is Perfect for a Tandoori Marinade
Traditionally, tandoori-style dishes are made with yoghurt-based marinades, but in this Paleo version, we skip the dairy and rely on lemon juice and olive oil to tenderise the lamb and allow the spices to permeate the meat. Lamb’s natural richness stands up beautifully to the complex layers of spices typically found in Indian cooking — like cumin, coriander, paprika, and turmeric.
The marinade creates a crust that chars and caramelises in the oven, giving the impression of authentic tandoor cooking. Meanwhile, the inside remains juicy and pink. For a Paleo lifestyle that values nutrient density and real food, lamb is an excellent source of complete protein, healthy fats, and important vitamins and minerals like iron, zinc, and B12.
Choosing the Right Cut of Lamb
The rack is one of the most tender and flavourful cuts of lamb, and it also happens to be one of the easiest to cook. An 8-bone rack will usually feed two people generously, especially if you’re serving it with sides. Look for grass-fed lamb whenever possible for optimal nutrition and flavour. You can ask your butcher to French-trim the rack, which means cleaning the bones for a more elegant presentation — it’s not essential, but it does make the finished dish look restaurant-worthy.
Making the Tandoori Marinade
The tandoori marinade is the heart of this recipe. It’s packed with warming spices that not only add flavour but also offer health benefits. Here’s a look at the core spices you’ll be using:
- Cumin: Adds depth and earthiness, while also aiding digestion.
- Coriander: Offers a slightly citrusy note that balances the heat.
- Paprika: Brings colour and gentle sweetness.
- Turmeric: Known for its anti-inflammatory properties, it adds warmth and vibrancy.
- Chilli powder or cayenne: Optional, but adds a gentle kick if you like a bit of heat.
- Garlic and ginger: Freshly grated, they bring punch and aroma.
Combined with lemon juice and olive oil, the marinade becomes a flavour-packed paste that you rub all over the lamb rack. Ideally, let it marinate for a few hours or overnight, but even 30 minutes will make a difference if you’re short on time.
How to Cook the Rack of Lamb
Cooking a lamb rack is simpler than it looks. The goal is to achieve a nice sear on the outside while keeping the inside medium-rare. Here’s a quick guide:
- Preheat your oven to 200°C (or 180°C fan-forced).
- Sear the lamb in a hot oven-safe skillet for 2–3 minutes on each side to create a crust.
- Transfer the pan to the oven and roast for around 15–20 minutes, depending on your preferred doneness.
- Use a meat thermometer: For medium-rare, aim for an internal temp of 55–58°C before resting.
- Rest the meat for 10 minutes, tented in foil, before slicing between the bones to serve.
This method ensures the lamb stays juicy, and the spice crust turns golden and slightly charred.
Herb Relish: The Perfect Finishing Touch
This lamb wouldn’t be complete without the cooling, vibrant herb relish. A blend of fresh mint and coriander with lemon juice, garlic, and olive oil, it cuts through the richness of the lamb and balances the warmth of the spices. Think of it as a fresh, dairy-free nod to traditional raita or green chutney.
The herb relish can be made in a mortar and pestle or a small food processor. It only takes a few minutes but adds freshness and complexity to every bite. You could also spoon any leftovers over grilled vegetables or use it as a salad dressing base.
What to Serve With Tandoori Lamb Rack
This dish is bold and satisfying on its own but pairs wonderfully with a variety of Paleo-friendly sides. Here are a few suggestions to complete the meal:
- Cauliflower rice: Spiced with cumin seeds and turmeric for a fragrant, fluffy base.
- Roasted sweet potatoes: Their natural sweetness complements the spice of the lamb.
- Grilled vegetables: Eggplant, zucchini, and capsicum grilled with olive oil and sea salt.
- Simple cucumber salad: Tossed with lemon juice and fresh herbs to cool the palate.
For a dinner party or festive occasion, you can serve this lamb as a centrepiece dish. Slice between the bones for “chops” and arrange them on a platter with the herb relish on the side. It’s beautiful, fragrant, and makes for an interactive, finger-licking meal.
Perfect for Dinner Parties or Weekend Meals
This Tandoori Spiced Rack of Lamb with Mint and Coriander Relish is a delightful dish perfect for special occasions or a sumptuous dinner at home. Moreover, the combination of spices and herbs creates a rich and aromatic flavour that will impress your guests.
Even though it feels like a dish worthy of a special occasion, it’s actually quite practical for a weekend dinner. The marinade can be made in advance, and once the lamb goes into the oven, there’s minimal hands-on time required. That means more time for you to enjoy a glass of wine (or sparkling water with lime) while the flavours work their magic in the kitchen.
Leftovers and Storage Tips
While it’s likely you won’t have leftovers, if you do, they’re delicious cold the next day. Wrap any remaining lamb tightly and store in the fridge for up to two days. The cold slices make a great protein addition to lunch salads or wrapped in lettuce cups with extra relish. You can also gently reheat them in a covered pan over low heat with a splash of broth or water to keep them moist.
Final Thoughts
This Paleo tandoori-style lamb is everything you want in a dish: flavourful, simple, elegant, and nourishing. It showcases the power of spice, the value of high-quality meat, and the satisfaction that comes from cooking real food with care. Whether you’re new to Paleo or have been on this path for years, recipes like this prove that healthy eating can still be decadent and full of flavour.
Have you tried this recipe? I’d love to hear your thoughts and any variations you made. Share your experience in the comments below!
Tried this tandoori spiced rack of lamb and it was superb!