Rack of lamb with indian spices
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 8-rib rack of lamb | |
| 1 | small | Onion(s) |
| 3 | Garlic clove(s) minced (1 tbs) | |
| 1 | tablespoon | Ginger, minced |
| ¼ | cup | Cilantro, finely chopped plus 1/4 cup for garnish |
| 1 | cup | Non-fat yogurt |
| 3 | tablespoons | Lemon juice |
| 2 | teaspoons | Turmeric |
| 2 | teaspoons | Paprika |
| 2 | teaspoons | Ground cumin seeds |
| 2 | teaspoons | Ground coriander seeds |
| 1 | teaspoon | Salt or to taste |
| Black pepper and cayenne pepper | ||
| 1 | Lemon cut into wedges for garnish | |
Directions
Trim as much of the exterior fat off the rack as possible and scrape the ribs clean. (Better yet, have your butcher do it.) Combine the remaining ingredient, except the cilantro and lemon for garnish, into a large bowl. Whisk to a smooth paste. Add salt and pepper to taste.
Marinate the lamb for 8-24 hours (the longer the better), turning 3-4 times.
Preheat the grill. Grill the lamb over medium-high heat, basting with the marinade for 4-6 minutes per side for medium-rate, or until cooked to taste. The lamb can also be roasted in a 400øF oven for 15-20 minutes.
To serve, carve the lamb into chops. Sprinkle with cilantro and serve with lemon wedges.
Note: A more economical version of this dish could be made with lamb chops.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 146 Submitted By DIANE LAZARUS On 10-25-95