Skip to main contentSkip to main content
You are the owner of this article.
You have permission to edit this article.
Rack of Lamb with Thai Pan Sauce and Coconut-Cilantro Rice

Rack of Lamb with Thai Pan Sauce and Coconut-Cilantro Rice

Rack of Lamb with Thai Pan Sauce and Coconut-Cilantro Rice

Rack of lamb with Thai pan sauce and coconut-cilantro rice.

It’s easy to find Frenched racks of lamb in butcher shops or grocery stores; seek out the smaller ones for this dish. To get a crisp, browned crust with tender meat inside, be sure to trim all but 1/8 inch of fat from the rack.

Serves | 8 |

Coconut-Cilantro Rice

1 Tbsp coconut oil

2 cups white rice

1 tsp kosher salt

1 cup unsweetened coconut milk, stirred

2½ cups water

juice of 1 lime

zest of 1 lime

1/3 cup chopped fresh cilantro

Rack of Lamb

1 Tbsp ground coriander

2 tsp garlic powder

2 tsp ground ginger

¼ tsp cayenne pepper

2 tsp ground cumin

2 tsp brown sugar

1 tsp kosher salt

2 room temperature racks of lamb (about 1 lb each), trimmed, excess fat removed

Thai Pan Sauce

1 Tbsp grapeseed oil

1 minced garlic clove 

1 Tbsp grated fresh ginger

1 14-oz can unsweetened coconut milk, stirred

2 Tbsp red curry paste

2 tsp brown sugar

½ tsp ground cumin

½ tsp lemongrass paste

juice of 1 lime

small bunch fresh cilantro, roughly chopped (for serving)

1 lime, cut into wedges (for serving)

| Preparation – Coconut-Cilantro Rice | In a large saucepan over medium-high heat, heat coconut oil. Add rice and salt; stir until coated and slightly toasted. Add coconut milk and water and bring to a boil. Reduce heat to medium low, cover and simmer for 20 minutes undisturbed. Remove from heat and set aside for 10 minutes; keep covered. Stir in lime juice and zest and cilantro and fluff with fork.

| Preparation – Rack of Lamb | Preheat oven to 425°F. Place a lipped sheet pan in the bottom third of the oven.

In a medium bowl, mix all spices, sugar and salt together and rub mixture onto each rack of lamb, pressing into the meat.

Heat a large heavy-bottomed skillet over medium-high heat. Add racks to skillet, meat-side down, until browned and a crust forms, 3 to 4 minutes. Stand racks up in skillet and brown bottoms, 1 to 2 minutes longer. Using tongs, transfer racks to preheated baking sheet and transfer to the oven. Roast lamb until the center of each rack registers 130°F to 135°F, 12 to 14 minutes. Remove to a platter and tent loosely with aluminum foil. Allow to rest for 10 minutes.

| Preparation – Thai Pan Sauce | ln a skillet over medium heat, heat oil. Add garlic and ginger, stirring constantly until fragrant, 20 seconds. Add coconut milk and stir, scraping spices from the bottom as you go. Add curry paste, brown sugar, cumin, lemongrass paste and lime juice; simmer over medium heat, stirring frequently, until thickened and reduced to 1¼ cups. Set aside.

| To Serve | Divide desired amount of coconut-cilantro rice onto plates.

Slice rested lamb into sections of 2 bones each and divide onto beds of rice; garnish with Thai pan sauce and fresh cilantro. Serve immediately alongside remaining sauce and lime wedges.


* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

Related to this story