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
Chai Crusted Rack of Lamb
Chai-Crusted Rack of Lamb with coriander, cumin, cardamom, and other whole spices freshly ground with the Ankarsrum Grain Mill for bold, aromatic flavor.
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Preheat the oven to 400°F. Pat the rack of lamb dry with paper towels.
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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.
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Add the ground ginger, garlic powder, cinnamon, and salt to the freshly ground spices and stir until evenly combined.
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Season the lamb generously with about 2 tablespoons of the chai spice rub, pressing the mixture into the meat so it adheres.
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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.
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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.
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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.
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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.
