Tandoori Rack of Lamb

A traditional Indian spice rub infuses this rack of lamb with bold, aromatic flavour. It's seared over high heat to lock in the juices and create a beautifully crisp, flavourful crust on the surface.

Ingredients:

½ tablespoon of ground turmeric
1 tablespoon of curry powder
½ tablespoon of ground cumin
½ tablespoon of ground coriander
1 tablespoon of light brown sugar
¼ tablespoon of dry mustard
¼ tablespoon of ground ginger
One 8-bone rack of lamb

Step 1:

Combine in a bowl the turmeric, curry powder, cumin, coriander, brown sugar, mustard and ginger to make a spice rub.

Step 2:

Pat the rack of lamb with kitchen paper to remove any excess juices, then rub in the spice rub.

Step 3:

Leave the rack in the fridge for 30 minutes to absorb some of the spice flavouring.

Step 4:

Turn on your Grillstream and heat to 180 degrees.

Step 5:

Place the lamb on the GS plates and sear on each side for around 2 minutes.

Step 6:

Lower the heat or shift the lamb to a cooler section of your Grillstream, and continue cooking until the internal temperature reaches approximately 54°C.

Step 7:

Let the lamb rest for about 10 minutes, then slice the rack into individual chops and serve on a bed of pilau rice.