Rack Of Lamb Masala Recipe
Rack of Lamb cooked in clay oven and topped with creamy tomato sauce, bell pepper and onion
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lamb Preparation
Sauce Preparation
Method
Lamb Preparation
- 1
Marinate the Lamb
In a bowl, combine yogurt, minced garlic, grated ginger, garam masala, cumin powder, coriander powder, turmeric powder, salt, and black pepper. Mix well to form a marinade.
- 2
Coat the Lamb
Rub the marinade all over the rack of lamb, ensuring it is well coated. Cover and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
- 3
Preheat the Oven
Preheat your clay oven (or conventional oven) to 200°C (about 400°F).
- 4
Cook the Lamb
Place the marinated rack of lamb in the oven and roast for about 25-30 minutes for medium-rare, or until the desired doneness is achieved.
Sauce Preparation
- 5
Prepare the Vegetables
While the lamb is cooking, chop the bell peppers and onion into thin slices.
- 6
- 7
Add Tomato Puree
Pour in the tomato puree and bring to a simmer. Let it cook for about 5 minutes.
- 8
Finish the Sauce
Stir in the heavy cream and cook for an additional 3-5 minutes, until the sauce is creamy and heated through. Season with salt and pepper to taste.
Serving
- 9
Slice the Lamb
Once the lamb is cooked, let it rest for 10 minutes before slicing into individual chops.
- 10
Plate the Dish
On a serving platter, arrange the lamb chops and drizzle the creamy tomato sauce over the top. Garnish with chopped cilantro.
