Rack of Lamb with Masala Mash

Rack of Lamb with Masala Mash

Prep Time

15 mins

Cook Time

30 mins


Lamb Rack

  • 4 three bone lamb racks, French trimmed
  • 2-3 rosemary sprigs, garnish, optional
  • 10 asparagus sticks, blanched and lightly sautéed in oil, salt and pepper, optional
  • small pot of gravy, optional


  • 2 small finger green chillies, made into a paste
  • 5 tbsp extra virgin olive oil
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tbsp white vinegar
  • 2 tsp dried fenugreek leaves (crushed)
  • 1 tsp tomato puree
  • 1 tsp salt
  • 1 tsp coarse black pepper
  • 1 tsp coriander seeds
  • ½ tsp red chilli powder
  • ½ tsp garam masala
  • ½ tsp Rajah Garlic and Coriander Seasoning
  • ½ tsp lamb seasoning

Masala Mash

  • 4/5 large potatoes or about 1kg
  • 45g garlic butter
  • 1 tsp cumin powder
  • ¼ tsp black pepper
  • ½ tsp red chilli powder
  • ½ tsp garam masala
  • ¾ tsp salt and extra for boiling potatoes
  • 150g cheddar cheese, grated
  • 30ml double cream
  • 20ml milk


  1. Method for lamb racks
  2. Pre-heat the oven to 190°C.
  3. Combine the marination ingredients together and blend to a smooth paste.
  4. Coat the lamb racks well in the marination one by one and leave the marinated lamb racks in the refrigerator to marinate for a minimum of 1 hour (preferably overnight).
  5. Heat a large heavy frying pan over a moderately high heat and brown each of the racks well on the meaty sides for 1-2 minutes, then turn and brown the other side for 1-2 minutes. Finally brown the other ends briefly so that all exposed meat is seared (you may need to do 2 racks at a time depending on frying pan size).
  6. Put the racks in a large roasting tin, standing them in pairs with their bones interlinked.
  7. Roast for 10 minutes for very pink meat, 14 minutes for medium and 18 minutes for well done.
  8. Transfer the lamb to a warmed plate, cover loosely with foil and allow to rest for about 5 minutes before carving. Carve into cutlets or semi carve depending on preference.
  9. Serve on a bed of masala mash with gravy, asparagus and a sprig of rosemary to garnish.
  10. Method for masala mash
  11. Pre-heat the oven to 180°C.
  12. Bring a pot of salted water to the boil, add potatoes and cook until tender but still firm, this should take about 15-20 minutes.
  13. Leave the potatoes to cool for 25/30 minutes or cool quickly using cold water.
  14. Once cool enough to handle, peel the skin from the potatoes.
  15. Grate/mash the potatoes whilst they are still a little warm for the inside, this helps achieve a fluffier texture.
  16. Add the garlic butter, cumin powder, black pepper, red chilli, garam masala, salt, half the cheese, double cream and milk and combine well using your hands or a potato masher.
  17. Put into a 20x30cm baking dish, sprinkle with the remaining cheese and oven cook for about 15-20 minutes until the cheese has turned golden brown.
  18. Serve with the lamb racks and enjoy.