Curried Rack of Lamb with Pilau Rice
Curried rack of lamb with pilau rice — tender spiced lamb roasted until golden, served with fragrant pilau and cooling yoghurt. A modern twist on a Sunday roast.
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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.
