Jul 14 2026
Restaurants›Taj Stamford›Rack Of Lamb Chettinad Recipe

Rack Of Lamb Chettinad Recipe

Inspired by Taj Stamford
Time1h 30m
Serves4

Rack of Lamb cooked in clay oven and topped with chettinad sauce (variety of spices and the sauce is made with fresh ground masala)

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Ingredients

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For the Rack of Lamb

For the Chettinad Sauce

Method

Prepare the Rack of Lamb

  1. 1

    Marinate the Lamb

    In a bowl, mix olive oil, salt, black pepper, minced garlic, and chopped rosemary. Rub this mixture all over the rack of lamb, ensuring it is well coated. Let it marinate for at least 30 minutes.

  2. 2

    Preheat the Clay Oven

    While the lamb is marinating, preheat your clay oven to 400°F (200°C). If you are using a traditional clay oven, ensure it is well-heated.

Prepare the Chettinad Sauce

  1. 3

    Roast the Spices

    In a dry skillet over medium heat, roast the dried red chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns until fragrant (about 3-4 minutes). Be careful not to burn them.

  2. 4

    Grind the Masala

    Allow the roasted spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.

  3. 5

    Cook the Sauce

    In a pan, heat oil over medium heat. Add chopped onions and sauté until golden brown. Add minced ginger, chopped tomatoes, and the ground spice mixture. Stir well and cook for about 5-7 minutes until the tomatoes are soft. Add grated coconut and salt to taste, and cook for another 5 minutes. Remove from heat and set aside.

Cook the Rack of Lamb

  1. 6

    Roast the Lamb

    Place the marinated rack of lamb in the preheated clay oven. Roast for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Adjust the cooking time according to your preferred doneness.

  2. 7

    Rest the Lamb

    Once done, remove the lamb from the oven and let it rest for about 10 minutes before slicing.

Serve the Dish

  1. 8

    Plate and Garnish

    Slice the rack of lamb into chops and arrange them on a serving platter. Top with the Chettinad sauce and serve hot, garnished with fresh herbs if desired.

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