Rack of Lamb with Indian Spices – Powering my Keto + IF Efforts

Rack of Lamb with Indian Spices – Powering my Keto + IF Efforts

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3 Responses

  1. AutoModerator dedi ki:

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  2. shekyboy dedi ki:

    Full Video Recipe – [https://www.youtube.com/watch?v=Xbazcz4Oif0](https://www.youtube.com/watch?v=Xbazcz4Oif0)

    Text Recipe below:

    Ingredients for Rack of Lamb Indian Style with Garlic and Herbs: 1 Full Rack of Lamb – Typically with 8 chops – Frenched preferably

    Marinade:

    * Curd/Yogurt- 1 cup
    * Oil (mustard) – 3 tbsp
    * Turmeric powder- 2 tbsp
    * Red Chili powder- 2 tbsp
    * Coarse Ginger paste – 2 tbsp
    * Coarse Garlic paste – 2 tbsp
    * Chopped Green Chillies – 1 tbsp
    * Curry Leaves Finely Chopped – 2 tbsp (the herb component)
    * Salt – to taste

    Prepare the Rack of Lamb: Trim the excess loose fat as necessary. Do not trim away too much fat as that imparts flavor. Now depending on the size of the rack of lamb, you can cut them into individual chops. I cut into chops of 2 to keep large sizes which will cook better. This way you will get marinade on more meat surface.

    Marinade: Crush ginger and garlic to a coarse paste. Mix red chili powder with oil and make chili oil. Mix that with the ginger garlic paste, yogurt, chopped chilies, turmeric powder, and salt. Mix them well so that it becomes a paste. Make sure you don’t use too much yogurt so the marinade is not watery. This marinade is what gives it the Indian style. Especially the spices mixed with garlic, ginger, and herbs.

    Rub the marinade on the rack of lamb. Make sure to coat everything, including the bone. Leave it for a minimum of 4 hours.

    Cooking:

    * Preheat the grill
    * Wipe the grill surface with oil
    * Place the rack of lamb chops with the fat side down
    * After 5 mins flip rack of lamb chops. You should see some grill marks
    * After another 5 – 10 mins depending on your grill, see if you need to move around the pieces. I had uneven cuts so had to move the smaller ones away from the hot areas to avoid burning and moving chunkier ones to help them cook faster.
    * After around 20 mins, and regular flipping the rack of lamb will be ready
    * Plate them with sliced onions and tomatoes
    * Squeeze some lemon on them

    Wait for 5-10 mins before having them to preserve the juices in the meat.

  3. manervablack dedi ki:

    I’m making this right now. It’s almost marinated!

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