Curry Spiced Lamb Rack | Home Style Cookery with Matty Matheson

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: curry paste

Curry paste can be more economical and flavorful.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is a budget-friendly option.

Preheat the oven to 325°F.

Combine cumin, smoked paprika, curry powder, ground coriander, chili powder, ground cloves, ground fennel, ground nutmeg, ground cardamom, and cayenne in a bowl to create a spice blend.

Season the lamb rack with salt and rub the spice blend all over the lamb, ensuring even coverage.

Cut a whole head of garlic in half and place it in the roasting pan with the lamb rack.

Place the lamb rack in the oven and cook until it reaches an internal temperature of 120°F, then remove it and let it rest for about an hour.

Prepare a salad by dicing cucumber, tomato, and onion, and adding pickled hot peppers and parsley in a large bowl.

Add olive oil, salt, and fresh cracked pepper to the salad and mix without adding any acid yet.

After the lamb has rested, prepare to slice it and heat up naan bread in the lamb fat.

Juice one whole lemon into the salad, mix well, and then slice the lamb rack into individual chops.

Assemble a sandwich with naan, lamb, salad, and skyr.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens