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Tandoori Lamb Rack
- Steps
- Ingredients
Ingredients
Lamb Rack
Mint Yoghurt Sauce
Spiced Salt
Spiced Fried Potatoes
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Steps
- Preheat oven to 180°C. Line a roasting tray with baking paper.
- To prepare the Lamb Rack, trim and French the rack.
- Combine the remaining ingredients in a large dish and add the lamb racks. Marinate for a minimum of 30 minutes, ideally overnight.
- Heat a flat skillet on a high heat , until very hot. Place the rack of lamb, fat side down in the very hot pan.
- Cook until the fat renders and you can see the fat melts away, approximately 5 minutes on high heat.
- Place on the roasting tray and insert a meat thermometer in the thickest part of the meat, set it to 49°C.
- When cooked to the temperature, remove from oven, and allow to rest for a minimum of 10 minutes.
- For the Mint Yoghurt Sauce, place the mint leaves, coriander leaves, garlic cloves, cumin, chilli, and xanthum gum with salt and water into a small blender. Process to a paste.
- Add the yoghurt to a bowl and add the mint and coriander paste. Stir to combine and adjust seasoning to taste. Place into a squeezy bottle.
- For the Spiced Salt, mix the ingredients together. Set aside.
- To prepare the Spiced Fried Potatoes, peel and cube the potatoes into 1.5cm cubes.
- Parboil in a large stockpot of salted water for 8-10 minutes until just cooked through.
- Meanwhile, prepare a deep fryer with oil to 180°C.
- Fry the drained potatoes for 4 minutes until golden brown. Drain on paper towels.
- Mix ground cumin, chilli and salt together in a medium bowl and toss the fried potatoes in the spice mix.
- Steam asparagus spears for 3-4 minutes. Drain and set aside.
- To serve, slice the rack into individual cutlets. Garnish plates with mint yoghurt and place cutlets on top. Divide potatoes and asparagus between the plates and finish with baby sorrel and a sprinkling of spice salt.
