Rajasthani Roast Rack of Lamb with Corn Sauce

    2 hours 35 minutes

    Try spice fused Rajasthani roast rack of lamb with corn sauce. Searing meat and placing it on a reduced sauce is much more French in style, but the flavours are fully Indian. The silky corn sauce here is common to Rajasthani cuisine and by combining the corn at two stages there are varying textures to be experienced. Serve with pilau rice.

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    Serves: 4 

    • Sauce
    • 80ml ghee or clarified butter
    • 8 cloves
    • 2 large black cardamom pods
    • 1 bayleaf
    • 2 onions, peeled and finely diced
    • 1/2 teaspoon ground turmeric
    • 1 teaspoon salt
    • 1 tablespoon fresh garlic puree
    • 100g finely diced lamb trimmings
    • 200g corn kernels (tinned or boiled)
    • 2 tablespoon natural yoghurt
    • 150ml lamb stock or boiling water
    • 1 (6cm piece) ginger, peeled and diced
    • 50g fresh coriander, chopped
    • 1 lemon, juiced
    • Lamb
    • 2 racks lamb, fat trimmed off and halved
    • 1 teaspoon salt
    • 20ml corn oil
    • 1/2 teaspoon red chilli powder
    • 1 tablespoon ginger puree
    • 1 tablespoon garlic puree

    Preparation:20min  ›  Cook:1hour30min  ›  Extra time:45min marinating  ›  Ready in:2hours35min 

    1. Sauce: Heat the ghee in a heavy bottomed pan over a medium heat. Add the cloves, black cardamom and bay leaf. When they start to crackle add the onions and cook on a medium heat until they start to soften, about 4 to 6 minutes.
    2. Add turmeric and salt then cook and stir briskly for 1 minute, taking care that the dry spice doesn't start to burn. Add the garlic puree and stir for a further couple of minutes.
    3. As soon as the fat starts to separate add the diced lamb then cook until the meat browns and starts to sear, about 4 to 5 minutes.
    4. Add 3/4 of the quantity of the corn kernels and all of the yoghurt and cook over a slow heat for around 30 minutes until the corn is nearly mashed and the sauce starts to become very thick. Add the lamb stock or water.
    5. Bring back to the boil then add the fresh chopped ginger, coriander and remaining corn kernels then reduce to a medium heat for a further 10 minutes. Check for seasoning and finish with a squeeze of lemon juice.
    6. Lamb: Marinate the racks of lamb with salt, oil, red chilli powder, ginger and garlic purees. Set aside for 20 to 30 minutes.
    7. Preheat the oven to 175 degrees C.
    8. Heat a heavy ovenproof frying pan with a little bit of oil. Sear the rack over a medium heat for 3 minutes. Turn it over and cook another 3 minutes.
    9. Bake in the preheated oven for 6 to 7 minutes then remove from the oven and rest the meat for another 3 to 4 minutes before slicing evenly and placing over the sauce.

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