Rack of Lamb with Masala Mash

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

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