Oven roasted rack of lamb, matchstick potatoes with fenugreek leaves, wild mushroom pulao
Item 1 of 1
- medium
- 6
- 2 hours
In Alfred Prasad's roast lamb recipe, the lamb rack is served with a brilliant mushroom pulao and savoury matchstick potatoes. Pulao is a South-Asian rice dish, also known as pilaf, and is made with fragrant basmati, piquant cumin and fresh coriander leaves. Ask your butcher to French-trim the lamb for you.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Rack of lamb
- 2 9-bone rack of lamb, French-trimmed
- 1 tsp ginger
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 tsp ground cumin
- 1 tsp black peppercorns, cracked
- 1 tbsp of malt vinegar
- 1 tbsp of vegetable oil
- 4 sprigs of fresh coriander
Straw potatoes with fenugreek leaves
- 1 Maris Piper potato, peeled
- 1 tbsp of vegetable oil
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1 handful of fenugreek leaves
Wild mushroom pulao
- 100g of mixed seasonal wild mushrooms, chopped
- 250g of basmati rice
- 15ml of vegetable oil
- 1 tsp cumin seeds
- salt
- 1 knob of butter
- 2 tbsp of cream
- 10g of coriander leaves
SAVE RECIPE
Method
1
Start with the potatoes. Cut the potato into 3mm thin slices, place 5 slices on top of each other and slice again into 3mm-thick matchsticks
2
Leave in a bowl of cold water for 10 minutes, drain and set aside. Break the leaves off the fresh fenugreek and leave aside
- 1 handful of fenugreek leaves
3
For the pulao, wash the rice 2-3 times in cold water. Soak in warm water for 10 minutes, then drain. Heat the oil in a saucepan, add the cumin seeds and half the chopped mushrooms; sauté for 2 minutes
- 250g of basmati rice
- 15ml of vegetable oil
- 50g of mixed seasonal wild mushrooms
- 1 tsp cumin seeds
4
Add the drained rice and sauté for a couple of minutes, then add 400ml of warm water, some salt and bring to a boil, stirring occasionally
5
Turn down the heat, and add the butter and cream. Stir gently with a spatula or wooden spoon and simmer with the lid on for 10 minutes
- 1 knob of butter
- 2 tbsp of cream
6
Remove from the heat; sprinkle in the rest of the chopped mushrooms and leave for a further 10 minutes. Now fold the pulao gently from the sides using a spatula and sprinkle with coriander leaves
- 10g of coriander leaves
- 50g of mixed seasonal wild mushrooms
7
Heat the oven to 200°C/Gas mark 6. Mix the ginger and garlic paste, turmeric, chilli, cumin, malt vinegar, oil, crushed peppercorns and salt. Rub over the lamb and marinate for 15 minutes
- 1 9-bone rack of lamb
- 1 tsp ginger
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 tsp ground cumin
- 1 tsp black peppercorns
- 1 tbsp of malt vinegar
8
Add 1 tablespoon of oil to a hot pan and fry the lamb racks for 2-3 minutes on each side. Transfer to a baking tray and roast in the oven for 6-7 minutes for medium. Rest for 10 minutes. Slice into cutlets
- 1 tbsp of vegetable oil
9
Return to the potatoes. Heat the oil in a pan and add the cumin seeds, potato matchsticks, turmeric powder and salt. Toss for 3-4 minutes then add the fenugreek leaves. Toss again and remove from the heat, making sure the potatoes are cooked through
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1 handful of fenugreek leaves
- 1 tbsp of vegetable oil
- salt
10
Place a mould of the mushroom pulao and a portion of the fenugreek potatoes on the plate; place 2 cutlets on the potatoes and serve immediately, garnished with sprigs of coriander
- 4 sprigs of fresh coriander
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024