Spiced kashmiri rack of lamb for this holiday season

Start by searing the rack of lamb in a warm pan with oil.

Toast green cardamom in the oil to bring out essential oils and flavors.

Add Kashmiri red chili powder, ginger, garlic, and Greek yogurt to a bowl and mix well.

Season the mixture with salt and rub it onto the lamb.

Break down the rack of lamb by removing the fat cap and silver skin using a knife.

Prepare a herb crust by mixing toasted bread crumbs, parsley, and cilantro in a food processor.

Brush the lamb with a little olive oil and press the herb crust onto the meat.

Cook the lamb in the oven until done.

Equipment Needed

Spice Level:

Dietary

Allergens