adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb racks with coconut gravy and fresh mango chutney
Lamb racks with coconut gravy and fresh mango chutney
0 Likes
Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
95 minutes
Try Valli Little's Indian-spiced lamb rack for a quick and delicious weeknight dinner, served with crispy pappadams.
Ingredients:
  • 2 racks of lamb (8 cutlets each), frenched (ask your butcher to do this)
  • 20.00 gm unsalted butter, softened
  • 40.00 ml crushed cumin seeds
  • 2 tsp dried red chilli flakes
  • 1-56.00 gm madras curry paste
  • 400ml coconut milk
  • Juice of 1 lime
  • Basmati rice, to serve
  • Pappadams, to serve
  • 1kg (about 6) mangoes, flesh diced
  • 50g fresh ginger, cut into thin strips
  • 2 long red chillies, seeds removed, cut into thin strips
  • 250ml cider vinegar
  • 220g caster sugar
Instructions:
  • In a large saucepan, combine all ingredients and bring to a boil, stirring constantly. Simmer on low heat for 1 hour. Transfer the chutney to sterilized jars and refrigerate for up to 1 month.
  • Preheat the oven to 200°C for a perfect bake.
  • Place the lamb in a roasting pan and generously coat the flesh with a mixture of butter, cumin, and chili. Roast for 18 minutes for medium-rare or until desired doneness. Let it rest for 10 minutes before preparing the gravy.
  • After roasting, remove excess fat from the pan and set it over medium heat. Stir in curry and tomato pastes, cook for 30 seconds, then pour in coconut milk. Simmer until thickened, about 5 minutes. Add lime juice, adjust seasoning, and strain before serving.
  • Present cut lamb cutlets with a side of rice, gravy, chutney, and crispy pappadams.

Similar Recipes