Recipe: Garam Masala Rubbed Rack of Lamb

This recipe if brought to you by Chef Christian of Roundabout Grill.


1 rack of lamb
1 1/2 table spoons Garam Masala spice
Juice of 1 lemon
1 garlic clove, minced
2 tablespoons EVOO (Extra Virgin Olive Oil)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Heat grill and oven to medium-high heat. In a bowl, combine Garam Masala, fresh garlic, EVOO, lemon juice, salt, and pepper. Place lamb rack on a baking sheet or platter; rub the rack to coat evenly all over. Wrap tops of chops with foil so the bones don’t get charred (in a restaurant that is not acceptable – LOL).

Grill rack until they reach desired doneness, about 7 minutes per side on the grill plus 5 more in the oven for medium-rare. Let sit for 5 minutes and slice every other chop. For a side dish I made a chickpea puree roasted parsnips and garnished with cilantro.

Here is a recipe for the Garam Masala spice if you can’t find it at the store

1 tablespoon ground cumin
1-1/2 teaspoons ground coriander
1-1/2 teaspoons ground cardamom
1-1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg