Baby Rack of Lamb with Indian Spices, Yoghurt Chutney and Spiced Basmati Rice
Serves: 6
INGREDIENTS
6 baby lamb racks, each with 4 cutlets
Spice rub
3 cm piece fresh ginger, peeled and grated
2 cloves garlic, crushed
1 teaspoon ground cumin
pinch of cayenne pepper
1⁄2 teaspoon garam masala
1 teaspoon vegetable oil
Spiced Basmati Rice
2 cups Basmati rice
3 tablespoons vegetable oil
1 small onion, peeled and finely chopped
1 garlic clove, crushed
1 green chilli, finely chopped
2 teaspoons salt
1 teaspoon garam masala
600ml chicken stock
Yoghurt Chutney
1 cup plain, Greek-style yoghurt
1⁄2 cup mint leaves, chopped
1⁄2 cup coriander leaves, chopped
1 green chilli, finely sliced
2 cm piece fresh ginger, grated
1 clove garlic, crushed
sea salt
METHOD
Mix all the spice rub ingredients together and rub over the lamb racks. Cover and refrigerate for at least 2 hours.
Meanwhile prepare the rice. Wash the rice in several changes of water. Cover with water and leave to soak for half an hour.
Drain and leave in the sieve for a further 10 minutes.
Combine all the ingredients for the yoghurt chutney together in a bowl and refrigerate until ready to serve.
Preheat oven to 220ºC.
Heat the oil in a heavy-based saucepan and fry the onion gently until soft. Add the garlic, chilli, salt, and garam masala, and fry for 1 minute longer. Add the rice and continue stirring gently for 3-4
minutes. Pour in the chicken stock and bring to the boil. Stir once, put the lid on, and turn down to the lowest possible heat.
Simmer for 20 minutes without disturbing, then turn off the heat and leave for another 10 to 15 minutes.
Once the rice is cooking, place the lamb in a roasting pan and wipe any marinade off the bones to prevent them from burning.
Roast for 12-15 minutes, remove from the oven, and transfer to a warm plate. Allow to rest, lightly covered with a clean cloth, for 5-10 minutes.
To Serve: Cut each lamb rack in half. Spoon the rice onto 6 plates and top each with 2 small racks. Serve with yoghurt chutney and warm naan bread on the side. Serves 6
Wine Match: Greenhough Hope Vineyard 2002 Pinot Noir (Nelson).
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.