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November 14, 2014

Rack of Lamb

The lamb is so tender that it lends itself perfectly to this quick and simple cooking method.  The two marinades used in this recipe give a subtle flavour that manages not to overwhelm the quality of the meat.  

Ingredients :

  1. 2 racks of lamb, cut in half
  2. Oil - 1 tbsp
For the first marinade :
  1. Ginger paste - 1 tbsp
  2. Garlic paste - 1 tbsp
  3. Red chilly powder - 1 tsp
  4. Salt - 1 tsp
  5. Juice of 1 lemon
  6. Garam masala - 1/2 tsp
For the second marinade :
  1. Fried cashew paste - 1 tbsp
  2. Fried onion paste - 2 tbsp
  3. Yoghurt - 2 tbsp

Method :

1.   If the rack haven't already been prepared, trim off the skin and fat, leaving just a thin layer of fat on the meat.  Mix together all the ingredients for the first marinade, rub them over the lamb and set aside for 30 mins.   Then mix together the ingredients for the second marinade and apply to the racks.  Leave for another 15 mins.

2.   In a heavy bottomed pan, heat the oil and sear the lamb racks over a high heat until browned all over.  Transfer to a roasting tin and place in an oven preheated to 200 C.  Roast for 10-15 mins, depending on how well done you like your meat, then remove from the oven and leave to rest in a warm place for 5 mins.

Serve with your favourite sauce.

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