This is my favourite way of cooking lamb racks because I just love the mixture of spices. I usually cook this medium rare but Mum and little brother only eat well done so I’ve made it well done, which still tastes nice.
Prep time 10 mins
Cook time 20-30 mins + 10 mins standing
1 tbsp olive oil
1 tbsp ground cumin
1/2 tbsp tumeric
1/2 tsp paprika powder
1 tbsp ground coriander
1 lemon, juice only
2 racks of lamb (6-8 cutlets each)
Parsley, to garnish
Preheat the oven to 200C.
Mix the olive oil, cumin, tumeric, paprika powder, ground coriander, and the lemon juice together to form the spice mixture.
Rub the spice mixture over the lamb racks and season with salt (and pepper if you want to). Don’t forget to season the lamb here because sometimes I forget and wonder why it was lacking something.
Place the lamb racks on a baking tray and roast for 20 minutes for medium-rare and up to 30 minutes for well done. Then cover with foil and let it rest for 10 minutes before carving up into cutlets.
Garnish with parsley and serve with spiced couscous salad and cucumber yoghurt.