Rack of Lamb with Chilli Mint Chutney and Carrot Cardamon Chutney

Serves : 4 Portions
By Chef Susur Lee

1 no : lamb rack chilled, about 7-8 chops
tablespoon : olive black pitted, chopped
2 tablespoon : curry powder West Indian
8 glove : garlic minced
2 sprig : coriander leave, fresh (Chinese parsley) chopped
1 teaspoon : peppercorn black, freshly ground
1 teaspoon : ginger ,fresh minced

The Carrot Cardamon Chutney
120 gram : coconut meat, fresh chopped
240 gram : carrot, fresh chopped
no : orange juice, fresh squeeze for juice
teaspoon : cardamon seed crushed
2 no : chilli red, fresh
2 tablespoon : sugar
To taste : pinch salt
60 millilitre : vinegar white

The Chilli Mint Chutney
240 gram : mint leave Mexican
5 sprig : onion green, fresh
tablespoon : salt
1 teaspoon : vinegar
2 teaspoon : sugar
2 no : hot chilli pepper
2 tablespoon : water

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    The Marinated Lamb
  • Pre-heat a oven at 200 deg C
  • Combine all ingredients (except lamb) in a mixer and blend until a paste is formed. Spread paste over meat (taking care to avoid bones) and leave to marinade in the fridge for 2 days. Remove from the marinade mixture (do not scrape). Roast, uncovered in a heavy cast iron pan, in the oven for 15 minutes. Remove and keep aside.

    The Carrot Cardamon Chutney
  • Place all the ingredients in a blender and puree until a smooth paste is formed. Remove and adjust seasoning with salt. Reserve.

    The Chilli Mint Chutney
  • Combine all the ingredients in a blender and puree until smooth. Add water if necessary to liquefy and adjust seasoning with salt. Reserve.

  • Cut the roasted lamb rack, place it on the serving plate and serve it with carrot cardamon chutney and chilli mint chutney.

Video for the Recipe
Video and Audio for the Recipe

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