Home-smoked lamb rack with lamb jus, apricot-walnut couscous, blue cheese-lamb tikki
Item 1 of 1
- 4
- 7 hours 45 minutes
This is a complicated, many-faceted dish but is well worth the time and patience it takes to make. The rich, meaty lamb is complemented perfectly by the sweet apricots and sour blue cheese. Vineet Bhatia has come up with an unusual flavour combination that is sure to tickle your taste buds.
First published in 2015
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Ingredients
Metric
Imperial
Home-smoked tandoori lamb rack
- 4 x3 bone lamb racks, fat removed
First marinade
- 1 tbsp of ginger paste
- 1 tbsp of garlic paste
- 1 tsp red chilli paste
- 1 tsp coriander root, finely chopped
- 1/2 lemon, juiced
Second marinade
- 100g of Greek yoghurt
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp red chilli paste
- 1/2 lemon, juiced
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp fresh ginger, finely chopped
- 1/2 tsp green chillies, finely chopped
- 1/2 tsp garlic, finely chopped
- 1 tbsp of vegetable oil
- 1 tsp garam masala
- salt
For smoking
- charcoal
- 1 cinnamon stick
- 2 green cardamom pods
- 1 tbsp of butter, melted
Cinnamon lamb jus
- 1 tbsp of vegetable oil
- 2 green cardamom pods
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns
- 2 cinnamon sticks, broken
- 1 bay leaf
- 1 tsp garlic, chopped
- 1 tsp fresh ginger, chopped
- 1 tsp green chillies, chopped
- 1 banana shallot, chopped
- 1 tomato, chopped
- 150g of lamb trimmings
- 200ml of lamb stock
- 1 handful of coriander stalks
- 1/4 tsp cinnamon powder
- salt
Apricot-walnut couscous
- 100ml of vegetable stock
- 2 tbsp of olive oil
- 100g of couscous
- 1/2 tbsp of butter
- 1 tomato, deseeded and chopped
- 1/2 shallot, chopped
- 1 tbsp of spring onions, chopped
- 1/2 tsp root ginger, finely chopped
- 2 tbsp of chopped walnuts
- 2 tbsp of chopped dried apricots
- 1 tbsp of fresh coriander, chopped
- 1/2 lemon, juiced
- salt
Blue cheese lamb tikki
- 350g of lamb mince, chilled
- 2 tsp garlic, finely chopped
- 2 tsp fresh ginger, finely chopped
- 1 tsp garam masala
- 1/2 tsp chilli powder
- 1/2 tsp green chillies, finely chopped
- 1 tbsp of coriander stalks, finely chopped
- 3 tbsp of coriander leaves, chopped
- salt
- 100g of Stilton, crumbled
- 1 tbsp of onion, chopped
- 1/4 tsp red chilli powder
- 1 tbsp of coriander leaves, chopped
SAVE RECIPE
Equipment
- Gas burner
Method
1
For the home-smoked tandoori lamb rack, lightly pierce the lamb racks all over with a knife, then place them in a bowl
- 4 x3 bone lamb racks, fat removed
2
Add all the ingredients for the first marinade and 1 teaspoon of lemon juice. Rub them into the meat and set aside for 30 minutes
- 1 tbsp of ginger paste
- 1 tbsp of garlic paste
- 1 tsp red chilli paste
- 1 tsp coriander root, finely chopped
- 1/2 lemon, juiced
3
Add the ingredients for the second marinade and massage them into the lamb
- 100g of Greek yoghurt
- 1 tsp ginger paste
- 1 tbsp of garlic paste
- 1 tsp red chilli paste
- 1 tsp coriander root, finely chopped
- 1/2 lemon, juiced
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp fresh ginger, finely chopped
- 1/2 tsp garlic, finely chopped
- 1/2 tsp green chillies, finely chopped
- 1 tbsp of vegetable oil
- 1 tsp garam masala
- salt
4
Place the lamb in a large, deep roasting tin and make a space in the centre. Put a small steel bowl big enough for 1 piece of charcoal in the centre making sure it is not touching the lamb
- charcoal
5
Heat the charcoal over a gas burner until red hot then use tongs to transfer it to the steel bowl. Put the cinnamon and cardamom on the charcoal, melt the ghee or butter and over it
- 1 cinnamon stick
- 2 green cardamom pods
- 1 tbsp of butter, melted
6
As it begins to smoke, immediately cover the roasting tin with foil to trap all the smoke. Leave to marinate for 6 hours
7
For the cinnamon jus heat the oil in a pan and add the whole spices, bay leaf, garlic, ginger and green chilli. Sauté for a minute, then add the banana shallot and tomato and sauté for 2 minutes
- 1 tbsp of vegetable oil
- 2 green cardamom pods
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns
- 2 cinnamon sticks, broken
- 1 bay leaf
- 1 tsp garlic, chopped
- 1 tsp fresh ginger, chopped
- 1 tsp green chillies, chopped
- 1 tomato, chopped
- 1 banana shallot, chopped
8
Add the lamb trimmings, raise the heat and cook until seared. Pour in the lamb stock. 5 Bring to the boil, reduce to a simmer and add the coriander stalks and some salt
- 150g of lamb trimmings
- 200ml of lamb stock
- 1 handful of coriander stalks
- salt
9
Cook gently for 10 minutes, remove from the heat. Add the cinnamon powder and leave to infuse for 5 minutes. Strain through a fine sieve and check the seasoning. Warm to serve
- 1/4 tsp cinnamon powder
10
For the apricot-walnut couscous, bring the vegetable stock to the boil in a saucepan and add half the oil and some salt
- 100ml of vegetable stock
- 1 tbsp of olive oil
- salt
12
Gently stir in all the remaining ingredients and 1 teaspoon of lemon juice
- 1 tomato, deseeded and chopped
- 1/2 shallot, chopped
- 1 tbsp of spring onions, chopped
- 1/2 tsp root ginger, finely chopped
- 2 tbsp of chopped walnuts
- 2 tbsp of chopped dried apricots
- 1 tbsp of fresh coriander, chopped
- 1/2 lemon, juiced
13
For the blue cheese lamb tikki, place the minced lamb, garlic, ginger, garam masala, chilli powder, green chilli, coriander stalks, leaves and salt in a bowl
- 350g of lamb mince, chilled
- 2 tsp garlic, finely chopped
- 2 tsp fresh ginger, finely chopped
- 1 tsp garam masala
- 1/2 tsp chilli powder
- 1/2 tsp green chillies, finely chopped
- 1 tbsp of coriander stalks, finely chopped
- 3 tbsp of coriander leaves, chopped
- salt
14
Knead with the palm of your hand for 5 minutes, until the spices are evenly distributed. Chill for 1 hour to firm up. Mix the stilton with the remaining ingredients and chill
- 100g of Stilton, crumbled
- 1 tbsp of onion, chopped
- 1/4 tsp red chilli powder
- 1 tbsp of coriander leaves, chopped
15
Shape the meat into 4 burgers, chill for 30 minutes to allow the burgers to firm. Heat the oven to 170°C/gas mark 3.Cook on a grill till ¾ cooked and place on a roasting tray.
16
Divide the blue cheese mixture between the lamb tikkis and cook for 4 minutes until the tikkis are cooked and the cheese has melted. Keep warm while the lamb cooks
17
To cook the lamb heat the oven to 190°C/gas mark 5. Transfer the racks to a clean roasting tin, roast for 9 minutes, basting regularly with the excess marinade
18
The lamb should be pink in the centre. Remove from the oven and leave to rest on a wire rack for 2 minutes
19
To plate, press each portion of the couscous into a circular steel ring, then gently remove the ring, leaving a neat mound of couscous on the plate
20
Place a lamb burger on top of the mound
21
Settle the lamb rack next to the couscous, and then sweep the cinnamon jus around the edge of the meat. Serve immediately
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