How to Make a Tandoori Spiced Rack of Lamb

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!

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5 from 1 vote

Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish

Discover the perfect Tandoori Spiced Rack of Lamb with Mint and Coriander Relish. A Paleo-friendly dish that is easy to make and bursting with flavour.

Prep Time1 day d

Cook Time30 minutes mins

Total Time1 day d 30 minutes mins

Course: Dinner

Cuisine: Indian

Keyword: Easy lamb dinner, Indian lamb recipe, Mint and coriander relish, paleo lamb recipe, Tandoori Spiced Rack of Lamb

Servings: 2 Serves

Calories: 650kcal

Cost: $35

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

*For a dairy-free option, use one can of coconut milk. Chill the coconut milk in the fridge overnight, then spoon out the thick coconut ‘cream’ to use in place of yoghurt.

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.

Have you tried this recipe? I’d love to hear your thoughts and any variations you made. Share your experience in the comments below!