There’s something about lamb and spice that just works. The richness of the meat, that hit of warmth from the curry spices, the fragrance of rice – it’s proper comfort food but feels a bit special too.
This Curried Rack of Lamb with Pilau Rice takes the idea of a roast dinner and gives it a new lease of life. It’s still got the drama of a rack of lamb on the table, but with the added bonus of golden, aromatic rice and a cooling yoghurt-cucumber mix on the side.
It’s the kind of meal that looks fancy but really isn’t hard, ideal if you want something a bit different for Sunday lunch, or to impress without fuss.
What You’ll Need
For the Lamb
- Rack of lamb – ask your butcher to French-trim it, or just tidy it up yourself.
- Ground cumin, coriander & turmeric – the backbone of the spice rub.
- Curry powder – your choice; medium works best for balance.
- Cardamom pods – crush lightly to release the seeds.
- Salt and olive oil – to help the spices stick and form a crust.
For the Pilau Rice
- Basmati rice – rinse until the water runs clear to remove starch.
- Onion – finely sliced, cooked until golden for sweetness.
- Cardamom pods, cloves, bay leaf – classic pilau aromatics.
- Butter or oil – to coat the rice and bloom the spices.
- Water or stock – for cooking (1 part rice to roughly 1¾ parts liquid).
For the Yoghurt & Cucumber
- Natural yoghurt – Greek or thick plain yoghurt.
- Cucumber – deseeded and finely chopped.
- Pinch of salt – to bring it all together.
How to Make It
Step 1 – Make the spice rub
Crush the cardamom pods to get at the seeds, then mix them with cumin, coriander, turmeric and curry powder. Add a drizzle of olive oil and a pinch of salt to form a paste.
Rub this generously all over the lamb, especially on the fat side. Don’t be shy — this is where all the flavour comes from.
Step 2 – Roast the lamb
Preheat the oven to 200°C (180°C fan). Place the rack in a roasting tin, fat side up, and roast for around 20–25 minutes for pink lamb, or longer if you prefer it more cooked.
You’ll know it’s ready when it smells incredible, the top has darkened and crisped slightly, and the internal temperature reads around 55–57°C for medium-rare.
Cover loosely with foil and rest for 5–10 minutes before slicing.
Step 3 – Make the pilau rice
While the lamb roasts, heat butter or oil in a large pan. Add the onion and cook gently until golden. Stir in the whole spices and let them sizzle briefly until fragrant.
Add the rinsed rice, stir to coat, then pour in your hot stock or water. Bring to the boil, cover with a tight-fitting lid, lower the heat and leave to cook for 10 minutes.
Take it off the heat and leave the lid on for another 5 minutes to steam — then fluff the rice with a fork.
Step 4 – Make the yoghurt-cucumber mix
Combine the chopped cucumber, yoghurt and a pinch of salt. Keep chilled until serving.
Step 5 – Serve
Slice the lamb between the bones to make chops and serve over the pilau rice with a spoonful of yoghurt-cucumber on the side.
That mix of warm spice, tender lamb and cool yoghurt? Completely irresistible.
Why This Recipe Works
- Perfect balance – rich lamb + warm spice + cooling yoghurt.
- Less effort than it looks – simple spice rub, easy pilau, minimal faff.
- Restaurant-style meal at home – impressive without being intimidating.
- Make-ahead friendly – both rice and yoghurt can be done in advance.
What to Serve With It
This dish is a full meal on its own, but a few extras never hurt:
- Naan or flatbreads for mopping up yoghurt and rice.
- Grilled vegetables or a simple cucumber salad.
- Chutney or pickles for extra punch.
FAQs
Yes — make the rice and yoghurt ahead of time. Roast the lamb fresh for best results.
Lamb loin or leg steaks work beautifully too; just adjust cooking times.
You can, but use a little less oil, as pastes tend to carry more moisture.
You might be stirring while it cooks. Once the lid goes on, leave it alone until it’s done, then fluff gently with a fork.
Curried Rack of Lamb with Pilau Rice
Ingredients
For the spice rub:
- 4 cardamon pods
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp tumeric
- 1 tsp medium curry powder
- ¼ tsp salt
- 1 tsp vegetable oil
For the pilau rice:
- 450 g basmati rice
- 1 onion
- 15 g butter
- 1 cinammon stick
- 4 cardamon pods
- 8 cloves
- 2 bay leaves
- 1 small pinch saffron
Additional:
- 1 rack of lamb approx 500g
- 200 ml natural yoghurt
- ½ cucumber
Instructions
- Preheat the oven to 200 degrees.
- To make the spice rub, crush the cardamon pods in a pestle and mortar and remove the seeds. Discard the outside shell and keep the seeds in the mortar. Crush them as much as you can, then tip in the rest of the spices. Stir, and add the oil. Stir to create a paste, then rub this into the fatty side of your rack of lamb. Place in a roasting dish in the oven. Cook for 15-30 minutes, depending on the size of your lamb and how rare you like it (you can tell how well done it is by checking the sides, but remember the inside will always be rarer). Leave to rest for 5 minutes when it’s cooked.
- To make your rice, chop the onion. Melt the butter in a saucepan and add the onion. Gently soften over a medium heat for 3-4 minutes, then add the spices, bay leaves and saffron. Stir, then add the rice. Coat the rice in the butter, then tip in 650ml water. Bring to the boil, then turn down the heat, cover with a lid and cook for 10 minutes. Turn off the heat and leave to stand for 5 minutes.
- Slice your cucumber and mix with the yoghurt and a pinch of salt in a bowl. You can serve this alongside your rack of lamb and rice. Enjoy!
Notes
Tips for the Best Results
- Let the spices bloom. Mix your rub and give it a minute before applying — the flavours open up once the oils hit the spices.
- Use a meat thermometer. For perfect pink lamb every time, pull it at around 55°C and rest before slicing.
- Rinse your rice. Removing starch makes it light and fluffy, not clumpy.
- Rest the lamb. Don’t skip it! It’s the difference between juicy and dry.
- Make the yoghurt fresh. The salt draws out water from the cucumber if left too long, so combine it right before serving.
Variations
- Use lamb chops instead: Same rub, just cook them in a hot pan for 3–4 mins per side.
- Spicier version: Add chilli powder or a pinch of cayenne to the rub.
- Vegetarian twist: The rice and yoghurt side are lovely with grilled halloumi or roasted cauliflower instead of lamb.
- Add texture: Scatter toasted almonds or pomegranate seeds over the rice before serving.
Storage & Reheating
- Lamb: Keeps in the fridge for up to 2 days; reheat gently in the oven or slice cold for salads.
- Rice: Cool quickly, refrigerate, and reheat once until piping hot.
- Yoghurt-cucumber: Best made fresh, but can be chilled for a few hours.
A really special Sunday dinner ready in less than an hour