Free Easy Indian Cooking by Hari Nayak

crust used here has flavors of mint and mustard that go very well with lamb. Serve it with a vegetable side like Zucchini with Yellow Mung Lentils and Roasted Garlic (page 105).
2 racks of lamb, about
2 lbs (1 kg) each, trimmed of excess fat
2 tablespoons fresh lemon juice
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
1 teaspoon garam masala
Salt, to taste
1 slice whole-wheat bread, lightly toasted
1 tablespoon chopped fresh coriander leaves (cilantro)
2 tablespoons ground dried mint leaves
1 teaspoon cumin seeds
2 tablespoons oil
1 tablespoon Dijon mustard
4 fresh mint sprigs, for garnish

    1 Preheat the oven to 450ºF (230ºC).
    2 In a large bowl, combine the lemon juice, ginger, garlic, garam masala and salt. Place the lamb racks in the bowl and mix well, making sure all of the pieces are well-coated with the marinade.
    3 Place the bread in a blender or food processor and pulse until it forms coarse crumbs. Add the fresh coriander, dried mint and cumin, and pulse to blend.
    4 Heat the oil in a large oven-proof skillet over medium-high heat. Add the lamb to the pan and cook, turning as needed, until browned on both sides, about 5 minutes. Remove the pan from the heat and brush the mustard over the rounded top and the front side of the racks. Gently pat the bread crumb mixture into the mustard.
    5 Roast in a preheated oven until a thermometer inserted into the meat reads 140ºF (60ºC) for medium-rare, 20 to 25 minutes. Transfer to a platter and let it rest.
    6 To serve, cut the lamb between the ribs into separate bone-in chops. Garnish with mint sprigs.

 
classic marinated lamb curry
    Serves 6
Preparation 10 minutes
Cooking 25 minutes
This is a classic recipe, with no global twists to it! I have used boneless lamb here, but for additional flavor, and if you are willing to get your hands dirty, use a bone-in cut of lamb shoulder or leg. Serve with Puffed Breads with Mint (page 80) or Saffron Rice with Toasted Almonds (page 73).
2 lbs (1 kg) boneless leg of lamb, cut into 1-in (2.5-cm) cubes
3 tablespoons oil
5 cardamom pods
3 bay leaves
1-in (2.5-cm) cinnamon stick
1 teaspoon cumin seeds
1 tablespoon ground coriander
4 fresh green chili peppers, deseeded and minced
1 tomato, chopped
2 cups (500) ml water
1 cup (245 g) plain yogurt
½ cup (20 g) fresh coriander leaves (cilantro), chopped
Curry Yogurt Marinade
3 onions, chopped
1 tablespoon Asian chili powder or ground cayenne pepper
1 tablespoon ground cumin
½ tablespoon ground turmeric
½ cup (125 g) plain yogurt
2 teaspoons garam masala
Salt, to taste

    1 In a blender or a food processor, blend together the Curry Yogurt Marinade ingredients until smooth.
    2 In a large bowl, mix together the marinade and lamb, making sure the pieces are well coated. Cover with plastic wrap and marinate in the refrigerator at least 4 hours.
    3 Heat the oil in a large non-stick saucepan over medium-high heat. Add the cardamom pods, bay leaves, cinnamon, and cumin seeds. They should sizzle in the oil. Quickly add the ground coriander. Mix in the lamb with the marinade and sauté over high heat, stirring for 5 minutes. Reduce the heat to medium-low, cover and cook until the juices are mostly dry, 15 to 20 minutes.
    4 Add the green chili peppers, tomato, water, and 1 cup (245 g) of yogurt and bring to a boil over high heat. Reduce the heat to medium-low, cover and simmer until lamb is tender and sauce is thick.
    5 Serve hot garnished with the fresh coriander.

 
lamb chops with rosemary and lime
    Serves 6
Preparation 15 minutes
Cooking 15 minutes
These elegant chops are simple to make, can be prepared in advance, and are a hit with my friends! The flavors make a delicious and fragrant sauce. I usually serve these chops with a side of Mango and Roasted Red Pepper Chutney (page 23), and some stir-fried seasonal vegetables.
1 tablespoon black peppercorns
1 teaspoon whole cloves
7 cardamom pods
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground