Deep-fried Lamb Rack With Cumin And Coriander Recipe

Trim and prepare lamb

Pat the lamb rack dry with paper towels. If not Frenched, trim excess fat and expose bones for presentation. Score any thick fat cap lightly in a crosshatch pattern without cutting into the meat.

Make marinade

In a medium bowl combine Greek yogurt, 2 tsp ground cumin, 2 tsp ground coriander, minced garlic, lemon juice, 2 tbs olive oil, smoked paprika, 1 tsp black pepper, and 1.5 tsp kosher salt. Mix until smooth.

Marinate lamb

Rub the yogurt-spice marinade all over the lamb rack, coating meat and fat evenly. Place rack in a shallow dish, cover, and refrigerate for at least 2 hours and up to 6 hours. Remove from fridge 30 minutes before cooking to come toward room temperature.

Prepare dry coating

On a large sheet pan or tray combine 1 cup all-purpose flour, 1 cup breadcrumbs, 1 tsp ground cumin, 1 tsp ground coriander, 1/4 cup semolina (if using), 1/2 tsp black pepper and 1/2 tsp kosher salt. Whisk together and spread into an even layer.

Prepare wet coating

In a shallow bowl whisk together 2 eggs and 3 tbs milk until uniform.

Dredge the lamb

Set up a dredging station: flour/breadcrumb mixture on one plate, egg wash in a second. Lightly dust the marinated rack with a small amount of additional flour if the marinade is very wet (this helps adhesion). Working quickly, hold the rack by the bones or use tongs: first press the meat side into the dry coating to adhere a thin layer, then dip any exposed areas briefly into the egg wash, then press again firmly into the dry coating so crumbs adhere. Ensure an even, not overly thick, crust on the meat surfaces. For presentation you can leave the bone tips uncovered.

Heat oil

Pour neutral frying oil into a deep heavy pot or deep fryer to a depth of about 3–4 inches (approx. 6–10 cm). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; avoid overheating above 375°F (190°C).

Initial sear (optional)

For extra flavor and to set the crust, heat a large cast-iron skillet over medium-high heat with 1 tbs oil. Sear the coated lamb meat-side down for 30–45 seconds until golden—this step is optional but helps crisp the coating and reduce total deep-fry time.

Deep-fry the rack

Carefully lower the coated lamb rack into the hot oil using tongs or a spider net, meat side down first. If the rack is too long, you can hold it in the oil at an angle or fry in two passes. Fry for 4–6 minutes, keeping the temperature at 325–350°F (160–175°C), until the crust is deep golden brown and the internal temperature of the meat (measured at the thickest point) reaches: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare. Because intense frying cooks the crust quickly, aim for slightly under final internal temp; you will rest the meat to finish cooking.

Drain and rest

Using tongs or a spider, lift the rack and place on a wire rack set over a sheet pan to drain. Tent loosely with foil and let rest 8–12 minutes; residual heat will raise the internal temperature a few degrees and juices will redistribute. While resting, melt 2 tbs butter and brush lightly over the crust to add sheen and flavor.

Finish and serve

Chop the rack between bones into individual chops or cut into double chops for presentation. Sprinkle chopped cilantro over the crust and serve immediately with lemon wedges for squeezing. Provide a small pinch of flaky sea salt at the table if desired.