Baby Rack of Lamb with Indian Spices, Yoghurt Chutney and Spiced Basmati Rice

From issue #1.
Baby Rack of Lamb with Indian Spices, Yoghurt Chutney and Spiced Basmati Rice

Serves: 6


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


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).