Kryddskorpad lammracks

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This aromatic spice-crusted rack of lamb is a sophisticated choice for an elegant dinner party or a special weekend meal. The dish features a complex, homemade spice rub—including toasted coriander, cumin and cardamom—which creates a beautifully fragrant crust on the succulent meat. By using a slow-simmered lamb broth enriched with ginger and mint, you achieve a depth of flavour that rivals the best gastro-pubs.

Being naturally dairy-free, this lamb recipe is as light as it is luxurious, focusing on high-quality ingredients and traditional techniques. The sauce can be prepared a day in advance, making the final assembly straightforward and stress-free. Serve these tender chops alongside seasonal roasted root vegetables or a fresh tabbouleh salad for a balanced, high-protein main course that is sure to impress your guests.

Ingredients for Spice-Crusted Rack of Lamb

2 tablespoons whole coriander seeds
4 teaspoons black peppercorns
2 teskedar kumminfrön
12 hela kryddnejlikor
1 tesked malen gurkmeja
3/4 teaspoons cardamom seeds (from whole green pods)
45ml vegetable oil
900g meaty lamb neck bones
2 selleristjälkar, hackade
160g chopped onion
8 large garlic cloves, chopped
2 tablespoons chopped peeled fresh ginger
3 small bay leaves, crumbled
2 large plum tomatoes, chopped
1200ml canned low-salt chicken broth
1/2 kopp torrt vitt vin
1/4 cup chopped fresh mint
3 575g lamb racks

How to make Spice-Crusted Rack of Lamb

Blend all spices to powder in grinder or mill. Transfer spice rub to small bowl.

Heat oil in heavy large pot over medium-high heat. Add bones; saut&é until brown, about 10 minutes. Add celery, onion, garlic, ginger and bay leaves. Reduce heat to medium; saut&é until celery is tender, about 5 minutes. Mix in tomatoes and 2 tablespoons spice rub; stir 2 minutes. Add broth, wine and mint. Bring to boil. Reduce heat to medium-low; cover and simmer 1§ hours. Strain into medium saucepan, pressing hard on solids in sieve. Spoon fat off top of broth; reserve fat for use with lamb. Boil broth until reduced to 1§ cups, about 25 minutes. Season sauce to taste with salt and pepper; set aside.

Brush each lamb rack with some of reserved lamb fat. Sprinkle each rack with salt and pepper; rub each with 1 tablespoon spice rub. Place on rimmed baking sheet. Let stand at room temperature 2 hours. (Sauce and lamb can be prepared 1 day ahead. Cover separately; chill. Bring lamb to room temperature before continuing.) Preheat oven to 204°C Heat large skillet over high heat. Sear 1 lamb rack on all sides until brown, about 8 minutes. Return to baking sheet. Repeat with remaining lamb racks. Roast lamb until thermometer inserted into centre registers 52°C for rare, about 25 minutes.

Rewarm sauce. Cut lamb between bones into chops. Divide lamb among 6 plates. Spoon sauce over lamb.

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