Rack of Lamb with Masala Mash

Name: Rack of Lamb with Masala Mash
Yield: Serves: 5
Cuisine: Indian
Ingredients: 2-3 rosemary sprigs, garnish (optional), 10 asparagus sticks blanched and lightly sautéed in oil, salt and pepper (optional), Small pot of gravy (optional); 5 three bone lamb racks, French trimmed; 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; 1 tsp tomato purée; 1 tsp salt; 4/5 large potatoes or about 1 kg; 45 g garlic butter; 150 g cheddar cheese, grated; 30 ml double cream; 20 ml milk; ¾ tsp salt and extra for boiling potatoes; ½ tsp garam masala; ½ tsp red chilli powder; ½ tsp garlic and coriander seasoning; 2 tsp dried fenugreek leaves (crushed); ½ tsp lamb seasoning; 1 tsp coarse black pepper; 1 tsp of coriander seeds; 1 tsp cumin powder; ¼ tsp black pepper

Preparation info

Serves:
5

Difficulty
Easy

Appears in

Dip In Brilliant

By Dipna Anand

Published 2018

About

Being a chef, I believe that everything I cook is a reflection on me, whether at home or as a professional and that’s why I never cut corners. So, when it comes to spices, I’m particularly selective and I’ve found that Rajah Spices are perfect, as they never fail to impress when it comes to quality and consistency. For me, they always bring an honest range of flavours that embody culture, versatility and purity at its best.

Better yet, their spices have always brought the same vibra

Ingredients

Asia
Europe
India
United Kingdom
Southall
Main course
Gluten-free

Ingredients

Method