Lamb Rack with Coconut Tomato Sauce
- Succulent lamb rack perfectly seared then baked in a creamy coconut tomato sauce.
- An elegant yet approachable dinner that combines rich meat with a velvety, slightly tangy sauce.
- Perfect for special occasions or an elevated weekend dinner.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Fusion
Ingredients
Scale
- 1.5 lbs lamb rack, French-trimmed
- 1 cup full-fat coconut milk
- 1 cup diced tomatoes (canned or fresh, fire-roasted preferred)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh cilantro leaves, for garnish
- 1–2 teaspoons red curry paste (optional)
- 1 lime, zest and juice (optional)
- 1 teaspoon brown sugar (optional)
- 1 stalk lemongrass, bruised and cut (optional)
- 3–4 cardamom pods, lightly crushed (optional)
- 1 cup cherry tomatoes, halved (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Remove lamb from refrigeration 30 minutes before cooking and pat dry with paper towels.
- Season lamb rack generously with salt and freshly ground black pepper on all sides.
- Heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tablespoon olive oil.
- Sear the lamb rack fat-side down first for 3-4 minutes until golden brown.
- Rotate and sear all remaining sides, about 1-2 minutes per side.
- In a medium saucepan, heat remaining tablespoon of olive oil over medium heat.
- Add minced garlic and grated ginger, sautéing for 30-45 seconds until fragrant.
- Add coconut milk, diced tomatoes, and any optional additions (curry paste, lemongrass, etc).
- Bring sauce to a gentle simmer and cook for 5 minutes, stirring occasionally.
- Transfer the seared lamb to a baking dish, positioning rack with bones curved upward.
- Pour the coconut-tomato sauce around the lamb (not directly on top of the seared crust).
- Bake for 20-25 minutes for medium-rare (internal temperature 125-130°F).
- Remove from oven, transfer lamb to a cutting board, and tent with foil. Rest for 5 minutes.
- Optionally, reduce sauce on stovetop for 3-4 minutes for a thicker consistency.
- Slice lamb between the bones into individual chops.
- Arrange on a serving platter, spoon sauce around the meat, and garnish with fresh cilantro.
Notes
- For perfect doneness, use an instant-read meat thermometer: 125-130°F for medium-rare, 135-140°F for medium.
- For a thicker sauce, add 1 teaspoon cornstarch mixed with 1 tablespoon cold water during final simmering.
- Lamb and sauce are best stored separately in the refrigerator.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 2 lamb chops with sauce
- Calories: 425
- Sugar: 4
- Sodium: 310
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 12
- Carbohydrates: 7
- Fiber: 2
- Protein: 28
- Cholesterol: 95
Keywords: Lamb Rack with Coconut Tomato Sauce, coconut sauce recipe, lamb rack recipe, tomato sauce recipe, easy lamb dinner