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On the hunt for the world's best spices and blends

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Silk Road Rack of Lamb

Silk Road Rack of Lamb - Spicetrekkers

This spice blend combines influences from chinese, indian and persian cooking traditions.


  • 2 racks of lamb


  • 1 tbsp Silk Road Spices, ground
  • 2 garlic cloves, finely chopped
  • 3 tbsp pomegranate molasses
  • 2 tsp salt
  • 2 tbsp olive oil

Pistachio and mint pesto

  • 1 Tbsp green peppercorns
  • 2 garlic cloves
  • 1 tsp salt
  • ¼ cup fresh mint leaves
  • Generous ⅓ cup pistachios
  • 1 Tbsp argan oil or olive oil
  • 2 Tbsp lime juice


  1. Mix all the marinade ingredients and rub the racks of lamb. Allow to rest for 30 minutes.
  2. Preheat the oven to 425ºF (220ºC).
  3. Roast the lamb for 10 minutes before lowering the oven to 350ºF (175ºC). Let cook until the meat is pink (10-15 minutes more). Remove from the oven and let rest in a warm place for 10 minutes before carving.
  4. Serve with the pistachio and mint pesto.

Pistachio and mint pesto

  1. Put the green peppercorns, garlic and salt into a mortar and pound into a paste. Add the mint and continue pounding into a purée. Add the pistachios and continue until a pesto consistency forms. With the pestle, slowly incorporate the argan oil and the lime juice.
  2. This pesto can be kept for up to two days in the refrigerator but is at its best when freshly made.

2 Responses to Silk Road Rack of Lamb

Colleen E. Gudreau says: February 13, 2017 at 11:56 pm

The rack of lamb was delicious! But the pesto never turned into a paste or puree, even with an additional TBSP of oil and an additional TBSP of lime juice. It was very dry. I will make the lamb again. If anyone has suggestions for improving the pesto, I’d be grateful!

Spice Trekkers says: February 14, 2017 at 7:16 pm

Thank you for the comment, Colleen. We are sorry to hear that the pesto did not work! We have made this recipe many times, but never had this kind of problem. The pesto is supposed to be a little more coarse and dry than a classic herb pesto, but it should still have the texture of a paste. Maybe the pistachios sometimes contains less oil? Adding olive or argan oil is a good idea, a little bit of warm water could work too.

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