Spiced Masala Rack of Lamb | Recipe

Nothing beats a traditional Sunday roast (one of my favourite things), but award winning cooker school chef Bini Ludlow has created a great alternative and has give the Sunday roast a bit of an Indian makeover that I get to share with you all.

lamb yorkies


Spiced Masala Rack of Lamb

  • Difficulty: medium
  • Print



  • Rack of Lamb
  • 1 tbsp rapeseed oil
  • 2 star anise
  • 1/2 tsp fennel seeds
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 1 tsp rosemary
  • 2 garlic cloves

Indian Yorkshire Puddings:

  • 75g plain flour
  • 1 egg
  • 75ml milk
  • 55ml water
  • salt and pepper
  • 1/2 tsp cumin seeds


  1. Preheat the oven to 220c.
  2. Heat the oil in a pan and add the start anise, fennel, bay, rosemary and the garlic. Fry until golden brown and then finally add the cumin seeds.
  3. Using tongs, add the rack of lamb to the pan and turn until all sides are browned. Transfer to a roasting tray with all the cooking juices and cook for about 20 minutes until cooked through but pink.
  4. For the Yorkshire puddings, combine the egg, flour, milk, water, salt and whisk. Add half a tsp of cumin to a frying pan and roast gently until they turn light brown. Grind the seeds in a pestle and mortar and then transfer to the batter mix.
  5. Next, whisk up the batter and transfer to an oiled (and hot) baking tray and transfer the batter. Cook for 25-30 minutes until the batter rises.
  6. Serve the lamb and Yorkshire puddings with seasonal vegetables and potatoes cooked with mustard seeds.


Bini Ludlow is an award winning cookery school chef. A Taste of the West Gold winner and Loyd Grossman’s ‘Food Glorious Food’ runner up. Visit www.sweetcumin.co.uk for more information, recipes and details of guest appearances.
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Rebecca x

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