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Indian Lamb & Fresh Mint Sauce
with Achaar-Dressed Potatoes & Arugula Salad
50 MIN
+$9.50/serving
4 Servings
From the Test Kitchen
INGREDIENT IN FOCUS
Our savory tomato achaar is made with tomatoes, tamarind, and a blend of traditional spices like turmeric, red chile powder, and more. The irresistibly tangy, sweet, and spicy flavor combination is classic in Indian cuisine.
TECHNIQUE TO HIGHLIGHT
When slicing the lamb rack, use the rib bones as a guide. Place your knife between two bones and gently slice through the meat, following the direction of the bones so you don’t hit them.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories710 Cals (est.)
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fresh
ingredients
Title
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2 Frenched Racks Of Lambs
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½ lb Multicolored Grape Tomatoes
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4 oz Arugula
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1 Lime
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2 Persian Cucumbers
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1¼ lbs Fingerling Potatoes
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1 bunch Mint
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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2 tsps Date Syrup
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2 Tbsps Red Wine Vinegar
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1 Shallot
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¼ cup Roasted Pistachios
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2 Tbsps Tomato Achaar
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2 tsps Vadouvan Curry Powder
time-saving
tips & techniques
step-by-step
instructions
1
Roast the lamb & potatoes
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Line two sheet pans with foil. Place the halved potatoes on one sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, cut side down. Pat the lamb dry with paper towels; season on all sides with salt, pepper, and the curry powder. Place on the other sheet pan, bone side down. Roast 27 to 29 minutes for medium-rare (125°F), or until the potatoes are browned and tender when pierced with a fork and the lamb is cooked to your desired degree of doneness.* Remove from the oven. Transfer the roasted lamb to a cutting board and let rest at least 10 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for lamb. Roast the lamb 33 to 35 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
2
Prepare the remaining ingredients
Meanwhile, halve the lime crosswise. Roughly chop the pistachios. Pick the mint leaves off the stems. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and thinly slice the shallot. In a large bowl, combine the sliced cucumbers, halved tomatoes, sliced shallot, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the date syrup, the juice of both lime halves, and 1 tablespoon of olive oil. Season with salt and pepper.
3
Dress the potatoes
While the lamb rests, transfer the roasted potatoes to a medium bowl; add as much of the tomato achaar as you’d like, depending on how spicy you’d like the dish to be. Toss to coat. Taste, then season with salt and pepper if desired.
4
Finish the sauce & make the salad
To the bowl of lime-date sauce, add the chopped pistachios and mint leaves (tearing just before adding); stir to combine. Taste, then season with salt and pepper if desired. To the bowl of marinated vegetables, add the arugula; season with salt and pepper. Toss to coat.
5
Slice the lamb & serve your dish
Slice the rested lamb between each bone. On a serving dish, spread the tzatziki into an even layer. Top with the salad. Serve the sliced lamb with the finished salad and dressed potatoes. Top the lamb with the finished sauce. Enjoy!
1
Roast the lamb & potatoes
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Line two sheet pans with foil. Place the halved potatoes on one sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, cut side down. Pat the lamb dry with paper towels; season on all sides with salt, pepper, and the curry powder. Place on the other sheet pan, bone side down. Roast 27 to 29 minutes for medium-rare (125°F), or until the potatoes are browned and tender when pierced with a fork and the lamb is cooked to your desired degree of doneness.* Remove from the oven. Transfer the roasted lamb to a cutting board and let rest at least 10 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for lamb. Roast the lamb 33 to 35 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
2
Prepare the remaining ingredients
Meanwhile, halve the lime crosswise. Roughly chop the pistachios. Pick the mint leaves off the stems. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and thinly slice the shallot. In a large bowl, combine the sliced cucumbers, halved tomatoes, sliced shallot, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the date syrup, the juice of both lime halves, and 1 tablespoon of olive oil. Season with salt and pepper.
3
Dress the potatoes
While the lamb rests, transfer the roasted potatoes to a medium bowl; add as much of the tomato achaar as you’d like, depending on how spicy you’d like the dish to be. Toss to coat. Taste, then season with salt and pepper if desired.
4
Finish the sauce & make the salad
To the bowl of lime-date sauce, add the chopped pistachios and mint leaves (tearing just before adding); stir to combine. Taste, then season with salt and pepper if desired. To the bowl of marinated vegetables, add the arugula; season with salt and pepper. Toss to coat.
5
Slice the lamb & serve your dish
Slice the rested lamb between each bone. On a serving dish, spread the tzatziki into an even layer. Top with the salad. Serve the sliced lamb with the finished salad and dressed potatoes. Top the lamb with the finished sauce. Enjoy!
Tips from Home Chefs