INGREDIENTS
- 2 racks trimmed lamb
- 1 tsp Kashmiri chili powder
- 1 tsp garam masala
- 1 tsp turmeric
- 2 tsp ginger garlic paste
- 1 tsp yogurt
- 1 tsp vegetable oil
- 1 tsp kosher salt
- 1/2 tsp fresh, cracked black pepper
- 2 tsp (for searing) vegetable oil
- 1 (for searing) cinnamon stick
- 3 (for searing) cardamom pods
Crust
- 1 cup toasted breadcrumbs
- 1 cup parsley
- 1/2 cup cilantro
- 1 tbsp fenugreek leaves
- 3/4 tsp kosher salt
METHOD
- Combine all ingredients for marinade in a bowl except cinnamon and cardamom pods and massage into lamb, try not to get any marinade on the exposed bones. Marinate for a minimum of 4 hours or overnight.
- Remove lamb from the fridge for a minimum of one hour before cooking.
- Pre-heat oven to bake @ 400F. In a large frying pan on medium-high heat add vegetable oil and cinnamon and cardamom pods. When the spices begin to sizzle add lamb to pan and sear on both sides until golden brown, remove to a baking tray lined with parchment. Bake lamb flesh side up in the oven for 15-20 minutes or until lamb registers 125F on an internal meat thermometer for medium rare.
- While lamb is baking use a food processor to make the crust. Remove crust to a large plate or tray.
- Remove lamb from the oven once it is cooked and allow to rest for 5 minutes before covering the meat with the crust. Slice and serve.