Vadouvan Rack of Lamb

Curried rack of lamb always makes for a beautiful presentation for special occasions but this recipe is so easy you can treat yourself any night of the week. Serve with Lemon Feta Orzo or simple greens with a red wine vinaigrette.

Did you know that the average Mongolian person eats roughly 110 pounds of sheep meat a year? Greece, North Africa, the Middle East and India are all countries who’s primary meat is lamb. Why? Because it’s freaking delicious!

This curried rack of lamb is a recipe I make quite often. Vadouvan Curry is a sweeter, shallot-based version of masala curry. It’s composed primarily of shallots, turmeric, curry leaves, coriander, cumin, onion, garlic, cane sugar, and other spices. It’s a “softer” curry, if you will. I like OliveNation’s Vadouvan when I don’t feel like making my own from scratch. I always make sure I have some on hand because it’s just delish and makes a wicked curried chicken salad.

Curried Rack of Lamb with Fresh Mint Sauce

Recipe by Mell
0.0 from 0 votes
Servings

4

servings
Prep time

11

minutes
Cooking time

29

minutes
Total time

40

minutes
Cook Mode

Keep the screen of your device on

Ingredients

Directions

  • For the Lamb…
  • Bring your lamb to room temperature. Make sure your oven rack is set so your lamb is in the middle of the oven, then preheat your oven to 450° and prepare a baking sheet by lining with heavy duty foil for easier cleanup.
  • Once your lamb is tempered (come to room temp) pat your lamb dry with paper towels to ensure you get that nice crust.
  • Coat your lamb evenly with the curry powder a good sprinkle of kosher salt then place bone side down onto baking sheet. I like to wrap a little foil around the frenched bones to prevent them from burning.
  • Place lamb on middle rack of oven and roast at 450° for about 10 minutes then turn the heat down to 300° and continue to roast for 15 to 25 minutes, depending on the size of your rack and desired doneness. A meat thermometer inserted into the thickest part of the meat should read 125°F for rare or 135°F for medium rare.
  • Remove lamb from oven and let rest for 15 minutes before carving.
  • For the Sauce…
  • While lamb is roasting:
    – Roughly chop the pistachios
    – Remove stems from mint leaves.
    – Juice the lime in a medium-small bowl.
  • Add the date syrup and olive oil to lime juice and whisk until blended. Add salt and pepper to taste.
  • Add chopped pistachios to date-lime mixture then tear up mint leaves and add them as well, Stir to combine.
  • Finish the Dish…
  • Once lamb has rested, carve carefully between bones to individual chops. Arrange on a platter and drizzle with Mint Sauce or place on individual plates then drizzle and serve!

Notes

  • For larger racks of lamb, you may want to make scores by making sharp shallow cuts through the fat, spaced about an inch apart before you coat with spices.

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