While editing Jeremiah Tower Cooks, published in 2002 by Stewart, Tabori & Chang, Gail Monaghan ended up eating or cooking most of the recipes. One of her favorites is this easy Indian-inspired lamb. The spice-rubbed lamb needs to be refrigerated for at least 6 hours, so plan accordingly. More Amazing Lamb Recipes
The spice-rubbed lamb can be refrigerated for up to 24 hours.
A strong-flavored wine with good acidity and fruit will complement the Indian flavors in the lamb's spice rub. Look for a spicy, juicy Shiraz or Syrah that isn't too heavy from Australia or Washington State.