“This recipe is one I used many, many years ago,
when I still lived in Adelaide. I came across the recipe
while revisiting recipes to be chosen for this book. After
preparing and serving this meal again I decided it was
definitely still relevant today. “
Don’t be put off by the list of ingredients – they are all
type of staples that can be kept in the pantry. The finished dish has a ‘glamorous’
look on the plate.
Preparation and cooking time 1hr 30 mins
8 chop - Large rack of lamb
½ tbls coriander powder
½ tbls cumin powder
1 tbls curry powder - Madras style
3 garlic cloves
2 - 3 chillies - depending on heat required and type of chillies used
1 tsp turmeric
4 cms knob of ginger – approximately
1 quantity of curry paste
1 cinnamon stick
1 tbls tomato paste
1 tbls peanut butter
400 mls coconut milk
1 tbls brown sugar
handful curry leaves - optional
juice 1 lemon
½ cup water dash of light oil - e.g. - rice bran
a handful of coriander leaves
spring onions and chilli strips
1. Blend all the ingredients for the curry paste in a food processor or equivalent.
2. H eat a heavy based sauté style pan, add a dash of oil and when hot add the curry paste and cook for 2 - 3 minutes.
3. A dd the tomato paste, peanut butter, sugar, lemon juice, cinnamon stick, coconut milk and water. Stir to combine and bring to the boil.
4. Simmer for approximately 30 - 40 minutes (till thick). Stir occasionally.
5. Once the desired consistency has been achieved, turn off the heat.
6. Reheat when ready to serve.
7. Preheat your oven to 200C. Mix the sea salt and olive oil together and lightly season the lamb racks.
8. Heat a heavy-based frying pan on the stove until hot. Add a drizzle of olive oil and place the lamb racks in the hot pan and sear all the sides. Once well coloured, remove the lamb racks and place on a rack in a roasting tray.
9. Roast the lamb in the oven for about 20-25 minutes. This should produce a medium rare lamb rack. Remove from the oven, season with the remaining sea salt and olive oil. Allow to rest for 10 minutes before cutting and serving.
10. Reheat the curry sauce.
11. Place the lamb and sauce on a warm plate
and garnish with coriander leaves, spring onions,
chilli strips and peanuts.
• The Curry Sauce can be made well in advance – in fact the flavours improve if made the day before needed.
• Don’t limit the sauce to being served with only lamb. It goes beautifully with pork cutlets or fillet, duck or a selection of steamed and roasted vegetables.
• I have suggested using a rack of lamb with four chops, but to some this maybe too much meat. This is personal taste and will depend on the number of courses being served and the size of the racks.