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

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