Chai-Crusted Rack of Lamb

This Chai-Crusted Rack of Lamb puts a savory spin on chai's warm, aromatic spices. Freshly ground whole coriander, cumin, cardamom, black pepper, fennel, and cloves are combined with ginger, cinnamon, and garlic to create a fragrant spice crust. Seared until deeply golden and finished in the oven, the lamb stays tender and juicy with a bold, warmly spiced crust.

Prep time: 10 minutes; Cook time: 20 minutes

4 to 6, plus extra chai spice rub

Food

Tools

Ingredients

1 frenched rack of lamb (7–8 ribs; about 700 - 900g / 1½ - 2 lbs)
2½ tsp whole coriander seeds
2½ tsp whole cumin seeds
2 tsp green cardamom seeds (about 20-25 pods; use the seeds inside)
2 tsp whole black peppercorns
1 tsp fennel seeds
6 whole cloves
1 tsp ground ginger
1 tsp garlic powder
¾ tsp ground cinnamon
1 tbsp kosher salt
1 tbsp olive oil

Follow these steps

Preheat the oven to 400°F. Pat the rack of lamb dry with paper towels.
Set up the Ankarsrum Assistent Original with the Grain Mill attachment and adjust to a coarse grind, about halfway between levels 2 and 3. Add the coriander, cumin, cardamom seeds, peppercorns, fennel seeds, and cloves to the hopper. Grind on medium-low speed (3 o’clock) into a small bowl.
Add the ground ginger, garlic powder, cinnamon, and salt to the freshly ground spices and stir until evenly combined.
Season the lamb generously all over with about 2 tablespoons of the chai spice rub, pressing the mixture into the meat to adhere.
Heat a large oven-safe skillet over medium-high heat. Add the olive oil, then place the lamb in the skillet, fat-side down. Sear for about 2 minutes, until deeply browned. Turn and sear the remaining meaty sides for 1–2 minutes each.
Transfer the skillet to the oven and roast for 8–12 minutes, or until an instant-read thermometer inserted into the thickest part of the lamb registers 125–130°F for medium-rare.
Transfer the lamb to a cutting board and rest for 8–10 minutes. The internal temperature will continue to rise as it rests. Slice between the bones into individual chops and serve.
Store the remaining chai spice rub in an airtight container in a cool, dry place. Use it to season chicken, beef, roasted vegetables, or other cuts of lamb.

A woman and two children making ice cream together with a pink Ankarsrum Assistent Original at a wooden kitchen table.

Create an Assistent that´s uniquely yours

Build your own set

Accessories we think you'll like

Strainer

Transform fruits and berries into smooth purees with the Ankarsrum Strainer. A flexible and simple accessory that attaches to your Mincer. Perfect for making applesauce, berry sauces or purees right in your own kitchen.

Strainer

Ice Cream Maker

Make fresh, homemade ice cream with the Ankarsrum Ice Cream Maker. Create everything from classic vanilla to refreshing fruit sorbets, a fun and easy activity the whole family can enjoy.

Ice Cream Maker

Citrus Press

Start your morning with a refreshing glass of freshly squeezed juice – easily made with the Ankarsrum Citrus Press. Whether it's orange, lime or grapefruit, this Citrus Press becomes an essential kitchen tool for processing small and large quantities of juice with ease.