Spiced Kashmiri rack of lamb
recipe
Spiced Kashmiri rack of lamb
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Lamb is in season now, so try something different with this northern-Indian-inspired recipe
Ingredients
- 2 1/2lb lean rack of lamb
- For the marinade:
- 1 tbsp vegetable oil
- 4 tbsp (60g) Patak's Rogan Josh Paste
- 2 tbsp plain low fat yoghurt or Greek yoghurt
- 1 tsp coarsely crushed black peppercorn
- 1 tbsp mint sauce
- For the tempering:
- 1 tbsp vegetable oil
- 1 tsp cumin seed
- 2 garlic cloves, sliced
- For the garnish:
- 1 large potato, peeled and grated, using the largest hole of the grater
- 1 medium onion, sliced
Serves:
4
Directions
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- Mix all the ingredients for the marinade in a bowl. Smear the marinade onto the rack of lamb, then cover with foil and refrigerate for at least hours.
- Remove from the fridge and rest at room temperature for half an hour. Meanwhile, preheat the oven to //Gas Mark
- Roast the marinated lamb for minutes. Uncover and baste with the marinade. Cover and cook for a further minutes.
- Add a pinch of salt to the cold water and soak the grated potato. Leave for minutes, then remove the potato from the water and squeeze out any excess moisture using a kitchen towel.
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