Food Blogs
Grilled rack of lamb Recipe
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| Prep Time | 120 minutes |
| Cook Time | 30 minutes |
| Servings |
MetricUS Imperial
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Ingredients
For the lamb
- 1 tbsp finely chopped raw papaya
- 1 tbsp finely chopped garlic
- 1 tsp finely chopped green chilli
- 1 tsp ground fennel seeds
- 1 tsp Freshly ground black pepper
- 1 tsp sweet paprika
- 3 tbsp mustard oil available from some supermarkets and Asian grocers
- 100 oz ml/3½flsingle cream
- 55 oz ml/2fldouble cream
- 2 gram tbspflour (also called chickpea flour available from some supermarkets and Asian grocers)
- 2 tbsp pastis
- ½ nutmeg grated
- pinch Salt
- 2 x 8-bone racks of lamb excess fat removed
- 50 g/2oz butter melted
For the mint chutney
- 200 g/7oz fresh mint leaves
- 2 tbsp finely chopped red onion
- 2 tbsp Lemon juice
- 1 green chilli seeds removed, chopped
- tsp ½salt
- tbsp ½vegetable oil
- 4 tbsp Greek-style yoghurt
For the mango salad
- 2 Green Mangoes finely sliced
- small handful fresh coriander
- handful watercress
- 2.5 piece cm/1inroot ginger grated
- 1 tsp toasted cumin seeds crushed
- 1 tbsp lime juice
- 1 tbsp olive oil
- tsp ½sugar
Ingredients
For the lamb
For the mint chutney
For the mango salad
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Rate this recipe!
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Instructions
- For the lamb, place all of the lamb ingredients except for the lamb and the butter into a bowl and mix well. Rub the marinade onto the lamb to coat all over, then place into a large dish and set aside to marinate for two hours.
- Preheat the oven to 200C/400F/Gas 6.
- Shake off the excess marinade from the lamb and place into a roasting tin. Transfer to the oven and cook for ten minutes, then baste with the remaining marinade. Return to the oven for a further five minutes, or until the lamb is cooked to your liking. Drizzle over the melted butter and set aside in a warm place.
- For the mint chutney, bring a small pan of water to the boil. Add the mint leaves and return to the boil.
- Drain the mint leaves and place into a bowlful of iced water to refresh them, then drain again.
- Place the mint leaves into a food processor with the remaining mint chutney ingredients and blend until smooth.
- For the mango salad, place all the mango salad ingredients into a bowl and stir.
- To serve, carve the lamb into portions and place onto serving plates with a spoonful of the mango salad and a dollop of mint chutney.
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