Prep time: 15 mins
Cooking time: 30 mins
Ingredients
- 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
- Marination
- 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
Rajah Rack of Lamb with Masala Mash
Method
- Method for lamb racks
- Pre-heat the oven to 190°C.
- Combine the marination ingredients together and blend to a smooth paste.
- 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).
- 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).
- Put the racks in a large roasting tin, standing them in pairs with their bones interlinked.
- Roast for 10 minutes for very pink meat, 14 minutes for medium and 18 minutes for well done.
- 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.
- Serve on a bed of masala mash with gravy, asparagus and a sprig of rosemary to garnish.
- Method for masala mash
- Pre-heat the oven to 180°C.
- 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.
- Leave the potatoes to cool for 25/30 minutes or cool quickly using cold water.
- Once cool enough to handle, peel the skin from the potatoes.
- Grate/mash the potatoes whilst they are still a little warm for the inside, this helps achieve a fluffier texture.
- 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.
- 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.
- Serve with the lamb racks and enjoy.