Indian Lamb Rack, Potatoes, Spinach & Curry Sauce

 

A lot of people don’t eat lamb and I used to be the same. Up until a few years ago, chicken breasts and beef mince were my main (only) source of meat. Now I eat all kinds of meats and all kinds of cuts and I encourage you to do the same if you are a meat eater. This is a very easy recipe and I have even forgone my usual cooking from scratch and used a jar of spice paste. Pataks spice pastes are really good and a time saver if you are short on time- or are suffering from whiplash like me!

RECIPE

SERVES 2

Ingredients:

  • 1 Lamb Rack
  • 100g plain yoghurt
  • Teaspoon each of cumin, coriander, garam masala, tumeric, Garlic powder and chilli powder
  • 1 garlic clove, grated
  • Thumb size piece of ginger, grated
  • 2 big handfuls of new potatoes
  • 4 balls of frozen spinach
  • 1 teaspoon cumin seeds, toasted.
  • Pataks curry paste (I used madras)
  • 1/2 tin of tomatoes
  • White wine vinegar
  • Olive oil
  • Salt and pepper

METHOD

1. Mix the yoghurt with all the spices, the ginger and garlic and a grinding of salt and pepper. Stir in a tablespoon of olive oil. Spread all over the Lamb Rack and marinate in the fridge for as long as you can, but at least 2 hours.

2. For the curry sauce, fry 3 heaped tablespoons of the curry paste in a little olive oil over a medium heat. Add the tinned tomatoes and salt and simmer for around 20 minutes. Add a splash of white wine vinegar and stir through. If it is too thick, add a splash of water. Can be done in advance and reheated or made whilst the lamb is in the oven.

3. When the lamb has marinated, preheat the oven to 200C. Place the lamb, fat side down, in a cold pan and put the heat on to medium high. Leave it until the fat has almost all melted away and you are left with a golden brown crust. Turn the lamb over and sear it for around a minute. Place in the oven for 25-30 minutes. Allow to rest for 10 minutes when removed from the oven.

4. Boil the potatoes in salted water until tender, adding the spinach in for the last minute. Drain and toss with some olive oil and cumin seeds.

5. Carve the lamb into individual lollipops by placing it on a chopping board, bones sticking up. Using a sharp knife, cut from top to bottom in between each bone.

6. Place the sauce on the plate, top with a mound of potatoes and spinach and balance the lamb on top.

TIPS

  • Any Indian curry paste would work well, Pataks are good, or make your own.
  • This would also go really well with grilled chicken. Marinate in the same way, then place under the grill until cooked through.
  • Make a coconut curry sauce by adding a tablespoon of tomato puree to the paste before adding half a tin of coconut milk and simmer until thickened.

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