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    Madras-Marinated Rack of Lamb

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    Madras-Marinated Rack of Lamb

    Madras cooking is India's spiciest but tender lamb isn't often available on the subcontinent. This recipe combines the best of both worlds - tender cutlets cooked rare, with a deliciously spicy crust.

    • Preparation time: 10 minutes, plus marinating
    • Cooking time: 20-40 minutes, including resting
    • Total time: 50 minutes, plus overnight marinating

    Serves: 4


    • Chilli Sambal
    • 2 large tomatoes, skinned and diced
    • 2 fresh green jalapeño chillies, deseeded and sliced into fine rings
    • 2-3 spring onions, finely chopped
    • 1 lemon, juiced
    • A little sugar
    • 1 rack of lamb (12 cutlets), trimmed right to the bone
    • Spice paste
    • 1 tsp black peppercorns
    • 1 tsp fennel seeds
    • 1 tsp cumin seeds
    • 1 tsp dried chilli flakes
    • 2 garlic cloves, roughly chopped
    • 2cm piece fresh ginger, peeled and roughly chopped
    • 1 tsp sea salt
    • 2 tbsp vegetable oil


    1. Heat a heavy-based pan over a medium-high heat and dry-roast the pepper, fennel and cumin for 1 minute. Pound in a mortar (or grind in a mill) then pound with the chilli flakes, garlic, ginger and salt. Mix with the oil to make a thick paste, diluting with hot water if needed. Work the paste into the lamb. Cover and chill for at least 6 hours or overnight.
    2. Preheat the oven to 220° C/gas mark 7 while you let the meat come up to room temperature. Roast for 10-12 minutes (or up to 30 minutes, if you prefer your meat more well done), and leave for 10 minutes in a low oven to relax. Meanwhile, combine the sambal ingredients in a bowl.
    3. Slice the rack into cutlets. Serve with the sambal and plain yoghurt mixed with fresh mint.

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