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Silk Road Rack of Lamb

Silk Road Rack of Lamb

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. 1

    Mix all the marinade ingredients and rub the racks of lamb. Allow to rest for 30 minutes.

  2. 2

    Preheat the oven to 425ºF.

  3. 3

    Roast the lamb for 10 minutes before lowering the oven to 350ºF. Let cook until the meat is pink (10-15 minutes more). 

  4. 4

    Remove from the oven and let rest in a warm place for 10 minutes before carving.

  5. 5

    Serve with the pistachio and mint pesto.

Pistachio and mint pesto

  1. 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. 2

    This pesto can be kept for up to two days in the refrigerator but is at its best when freshly made.