Tandoori Rack of Lamb

THE SPRUCE (2)
Vinetia L.: "I mad this rub for my Christmas dinner. As my mom…" Read More
10Ingredients
75Minutes
860Calories

Ingredients

US|METRIC
  • 1 rack of lamb (8-bone)
  • 2 teaspoons sugar (brown)
  • 2 teaspoons sea salt
  • 1 teaspoon turmeric
  • 1 teaspoon curry (powder)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon mustard
  • 1/2 teaspoon ginger (powered)
  • 1/2 teaspoon black pepper
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    NutritionView More

    860Calories
    Sodium55% DV1320mg
    Fat118% DV77g
    Protein67% DV34g
    Carbs1% DV3g
    Fiber0% DV0g
    Calories860Calories from Fat690
    % DAILY VALUE
    Total Fat77g118%
    Saturated Fat34g170%
    Trans Fat
    Cholesterol170mg57%
    Sodium1320mg55%
    Potassium470mg13%
    Protein34g67%
    Calories from Fat690
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber0g0%
    Sugars2g4%
    Vitamin A0%
    Vitamin C2%
    Calcium6%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Vinetia L. 10 months ago
    I mad this rub for my Christmas dinner. As my mom described it, “It’s so good you suck it down like a lollipop. lol I added cinnamon to my batch and baked it since I’m on the East Coast. I set the oven at 400 degrees and baked it for 10 mins then I set it to 300 degrees and cooked it for about 20-25 mins. It was super juicy! This is a great recipe but I would change the sea salt amount or change it to regular salt as sea salt burns off quickly. I needed to add extra salt once it came out of the oven.
    Kevin Sterritt a year ago
    A regular make for me. Fantastic flavor & perfect at 145 degrees

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