Spice Glazed Lamb

40 minutes


Spice Glazed Lamb  Recipe
Club Noor

by Saba Wahid

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For the lamb:

2 racks of lamb

Salt and pepper, to taste

For the glaze:

1 tsp  chili powder

1 tsp  cumin powder

1 tsp  ground coriander

1 tbsp  turmeric

¾ cup  honey

1 cup  chicken stock

For the crust:

½ cup  toasted almonds

1 tbsp  Nigella seeds

½ tsp  sesame seeds, toasted

3 tbsp  Noor Oil

For Tamarind whipped Sweet Potatoes

Tamarind chutney:

1 pct  tamarind, 200g

1 tsp  salt

1 tsp  red chili powder

1 tsp  cumin powder

½ tbsp  brown sugar

1 tbsp  white sugar

Sweet potatoes:

4 sweet potatoes

Sea salt and pepper


2-3 tbsp  clarified butter

Fresh cream

1 tbsp  white sugar



Delectable, succulent grill that will whet your appetite just by the way it looks. Sink your teeth in and you will be mesmerized with the rainbow of flavors from honey, tamarind and spices that will make you go on and on.

Steps Involved:

For the glaze:

Use a sauté pan and roast all the spices at medium temperature. Next, add the honey and mix through. Then add the chicken stock, stir and bring to a boil at a high temperature. Once boiled, reduce heat and simmer for 20 minutes; or until the desired consistency is reached.

For the crust:

Grind ingredients by hand with a mortar and pestle and thenroast lightly.

Rack of lamb:

Preheat the oven to 200°C. Heat a grill pan well and coat with a generous amount of Noor Oil.

Next clean and trim your lamb of all excess fat and season with salt and pepper.

Sear on the grill pan about 2 ½ minutes on each side, while taking care that it does not burn.

Transfer racks to a large baking pan and finish in the oven for approximately 12-15 minutes at medium temperature so it is pink on the inside.

Remove from the oven and allow it to rest for 10 minutes.

Next,brush with the spice glaze, top with the crust, slice into individual chops, plate and enjoy!

For Tamarind whipped Sweet Potatoes

Tamarind chutney:

Heat water, bring to boil and soak tamarind for about 10 minutes and turn off heat. Separate seeds and then purée using a hand blender.

Introduce liquid and place into a small saucepan at a low temperature and add the ingredients for chutney.

Simmer until thick, set aside.

Sweet Potatoes:

Preheat oven to 200°C.

Slice the sweet potatoes in half, pierce with a fork, place the flesh side down onto a baking sheet and roast in the oven for about an hour or until cooked through.

Remove from oven and let it cool slightly.

Remove the skins and then transfer sweet potatoes to a large mixing bowl. Next, use a hand blender and whip until smooth and creamy. Add ½ cup of the tamarind chutney, season with salt and pepper.


In a small sauce pan heat the clarified butter at a high temperature, add the chili flakes and flash fry. Remove from the heat and fold into the potatoes along with a bit of cream. Mix thoroughly, serve and enjoy!


Serve with Tamarind Whipped Sweet Potatoes.

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