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Home | Ultimate Planning Guide | Tandoori Rack of Lamb With Japanese Eggplant
Main Dish

Tandoori Rack of Lamb With Japanese Eggplant

On-trend Asian spices give this rack of lamb a flavorful twist as a new holiday classic.

  • Chef Raymond Yakelis
  • Sysco New Orleans
Email article

Tender rack of lamb, served medium-rare, is always a crowd-pleaser. Yet it is also underutilized as a center-of-the-plate protein, according to Chef Raymond Yakelis. Here, Chef Yakelis adds tandoori spice and Middle Eastern ingredients for a flavorful take on rack of lamb lamb—perfect for a holiday menu.

Ingredients

LAMB RACK

EGGPLANT RELISH

POMEGRANATE SAUCE

HERB AND FETA SALAD

GARNISH

Directions

FOR THE LAMB RACK

  1. Cut lamb rack into two portions of four bones each. Then remove two bones on each portion, cleaning remainder.
  2. Rub lamb with olive oil and tandoori masala spice and season with salt and pepper.
  3. Sear lamb rack in hot skillet and finish in a 350 degree oven until internal temperature of 125 degrees.
  4. Remove and let sit for 5 minutes to firm up before slicing.

FOR THE EGGPLANT RELISH

  1. Heat a skillet with the olive oil blend and fry the eggplant, peppers, onions and garlic stir-fry style.
  2. Drain excess oil and toss with pomegranate molasses and mint, and season with salt and pepper.

FOR THE HERB AND FETA SALAD

  1. On a plate, mound the parsley, mint and scallions. Shingle the radish and cucumber on the plate. Finish with diced feta cheese.

TO GARNISH

  1. Slice medallions of lamb to the bone about a quarter-inch thick. Place in center of plate, shingled out.
  2. Spoon on the eggplant relish; sprinkle pomegranate seeds and chopped pistachios. Finish with the pomegranate sauce and figs.

Ingredient availability varies by location*

Email article

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