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Spicealicious Rack Of Lamb

This juicy, tender, and flavorful rack of lamb is seasoned with a blend of spices including garam masala, turmeric, and cayenne., then roasted to perfection for a dish that's sure to impress.

Tasty Team
85% would make again
Spicealicious Rack Of Lamb


for 4 servings


  • 1 cup full-fat greek yogurt (285 g)
  • 4 cloves garlic, crushed
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • ½ teaspoon cayenne
  • 1 tablespoon kosher salt, divided
  • 1 teaspoon black pepper
  • ¼ cup cashews (30 g), finely ground
  • 2 ¼ lb rack of lamb (565 g)

Yogurt Sauce

  • 1 cup full-fat yogurt (245 g)
  • 2 shallots, thinly sliced
  • 2 tablespoons sumac
  • 1 tablespoon fresh cilantro, finely chopped
  • 2 teaspoons kosher salt
  • 1 ½ teaspoons black pepper
  • 4 tablespoons pomegranate seeds
  • 8 fresh mint leaves, torn

Nutrition Info

  • Calories 850
  • Fat 51g
  • Carbs 22g
  • Fiber 3g
  • Sugar 14g
  • Protein 74g

Estimated values based on one serving size.


  1. Make the lamb: In a medium bowl, mix together the yogurt, garlic, ginger, garam masala, turmeric, cayenne, 2 teaspoons of salt, the pepper, and ground cashews.
  2. Set the lamb racks in a rimmed baking dish and poke all over with a fork. This will allow the flavors of the marinade to season the meat all the way through.
  3. Season the lamb with the remaining teaspoon of salt, then rub the marinade into the meat. Cover with plastic wrap and refrigerate for 6–12 hours.
  4. Arrange a rack in the center of the oven. Preheat the oven to 450°F (220°C).
  5. Transfer the marinated lamb, fat-side up to a roasting pan and weave the racks together so they are partially upright. Roast for 15 minutes, then turn the racks over and cook for another 10 minutes, or until the internal temperature reaches 130°F (55°C). Let rest for 10–15 minutes.
  6. While the lamb rests, make the yogurt sauce: In a medium bowl, stir together the yogurt, shallots, sumac, cilantro, salt, and pepper. Garnish the yogurt sauce with the pomegranate seeds and mint leaves.
  7. Carve the lamb between the rib bones into individual chops. Transfer to a serving platter and serve with the yogurt sauce alongside.
  8. Enjoy!
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Spicealicious Rack Of Lamb