Rack of Lamb with Masala Mash

Name: Rack of Lamb with Masala Mash
Yield: Serves: 5
Cuisine: British
Ingredients: ¼ tsp black pepper; 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; 1 tbsp ginger paste; 5 tbsp extra virgin olive oil; 2 tbsp white vinegar; 1 tbsp garlic paste; 1 tsp salt; 1 tsp tomato purée; 45 g garlic butter; 4/5 large potatoes or about 1 kg; 2 tsp dried fenugreek leaves (crushed); ½ tsp lamb seasoning; 1 tsp of coriander seeds; 1 tsp cumin powder; 150 g cheddar cheese, grated; ¾ tsp salt and extra for boiling potatoes; 20 ml milk; 30 ml double cream; 1 tsp coarse black pepper; ½ tsp red chilli powder; ½ tsp garam masala; ½ tsp garlic and coriander seasoning

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

Europe
Asia
India
United Kingdom
Southall
Main course
Gluten-free

Ingredients

Method