spiced rack of lamb

Nik Sharma

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spiced rack of lamb | Nik Sharma

This year summer feels short. I’ve been locked away for the most part writing and testing new recipes for my book which explains why I feel this way. There were a few important house projects that we kept putting off and it was finally time to tackle them head on. A few gardening projects were also completed – the passion fruit vine is now attached to a proper trellis and it’s taking over the fence beautifully like a big green curtain. 

As a way to remedy some of these shortcomings this summer, we invited a few close friends over for a small cookout. I cooked a rack of lamb from the American Lamb Board and drizzled it with toum (the delicious garlic lemon sauce served in the Middle East) and threw together a very quick salad of couscous and summer produce. My friends brought dessert and appetizers. 

A rack of lamb looks fancy but is very easy to prepare. For one, you don’t need to marinate them too long and two, the cooking time is short. As for preparing the rack, my butcher does most of the work but I do trim some of the fat off, not too much because that’s what will give the meat it’s endearing crust when the meat is seared in the pan. An important but understated tip, save those pan juices to drizzle over the lamb when you serve. 

The American Lamb Board is also holding a contest and you get to vote for your favorite summe lambventure grill-off, to enter simply visit the link and good luck!


spiced rack of lamb | Nik Sharma


spiced rack of lamb | Nik Sharma


spiced rack of lamb | Nik Sharma


spiced rack of lamb | Nik Sharma

Spiced rack of lamb

This rack of lamb is great with toum. I usually pick some up at my local Middle Eastern market.

Serves 4 to 6

2 lbs rack of American Lamb, fat trimmed and discarded

2 Tbsp olive oil

1 tsp garam masala 

1 tsp dried mint

1 tsp fine sea salt 

Lemon wedges to serve 

Preheat the oven to 400F. 

While the oven is warming, mix 1 Tbsp of olive oil with the garam masala, mint, and salt. Massage this mixture over the lamb and let it rest covered for 30 minutes. 

Heat a large skillet on medium-high heat. Heat the olive oil in the pan. Once the oil is hot, sear the lamb till golden brown for about 3 to 4 minutes on each side. Using a pair of tongs, transfer the lamb with a pair of tongs to a baking sheet or roasting pan and roast in the preheated oven for 15 to 10 minutes, until the lamb is cooked to the desired degree of doneness. For a crispier crust on the lamb, turn the oven to a medium broil and broil for about 2 to 3 minutes, until the crust is golden brown.

Remove the lamb from the oven, cover loosely with a foil tent for about 5 minutes to rest.  Drizzle with the pan juices and serve immediately. 

Disclaimer: This post was sponsored by the American Lamb Board. All opinions expressed are solely my own.

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