Apologies - yes I know it's been a long between posts from the Food Union, but life has been a tad chaotic of late what with cookbooks and advertising clients all vying for my attention.
To rectify this lapse and appease the masses I've thrown together a scrumptious dish for you all from Emma Knowles at Gourmet Traveller using lamb racks and spices. I think its one of those trans seasonal dishes that could be good at any time of the year, and hits the spot in my book for flavour.
Enjoy!
SPICED LAMB RACK WITH COCONUT & SAFFRON PILAF
By Emma Knowles
50 ml olive oil
2 tsp black mustard seeds
1 sprig curry leaves
1 garlic clove, finely chopped
2 carrots, coarsely grated or spiralised
¼ Spanish onion, thinly sliced
Juice of 1 lime to taste
2 tsp black mustard seeds
1 sprig curry leaves
1 garlic clove, finely chopped
2 carrots, coarsely grated or spiralised
¼ Spanish onion, thinly sliced
Juice of 1 lime to taste
Coconut Saffron Pilaf
2 tbsp olive oil
½ onion, finely chopped
Pinch of saffron threads
200 gm (1 cup) basmati rice
250 ml (1 cup) chicken stock
100 ml coconut milk
40 gm toasted coconut
½ onion, finely chopped
Pinch of saffron threads
200 gm (1 cup) basmati rice
250 ml (1 cup) chicken stock
100 ml coconut milk
40 gm toasted coconut
Spiced Lamb Rack
1 tsp each cumin & coriander seeds
½ tsp garam masala
4 lamb racks, each with 2 - 3 cutlets
30 ml olive oil
½ tsp garam masala
4 lamb racks, each with 2 - 3 cutlets
30 ml olive oil
To Serve:
thick natural yoghurt, coriander & lime wedges
Carrot Salad - Heat oil in a small saucepan over medium-high heat, add mustard seeds and cook until they start to pop (1 minute). Remove from heat and add curry leaves and garlic (be careful oil will spit). Combine oil mixture in a bowl with remaining ingredients, season to taste and toss to combine.
Coconut Saffron Pilaf - Heat oil in a saucepan, add onion and sauté until tender (4-5 minutes), then add saffron and rice and stir to combine. Add stock, coconut milk and 200ml boiling water, season to taste, bring to the simmer, cover with a tight-fitting lid, reduce heat to low and cook without removing lid for 15 minutes. Turn off heat and stand for 5 minutes to steam, then stir in toasted coconut.
Coconut Saffron Pilaf - Heat oil in a saucepan, add onion and sauté until tender (4-5 minutes), then add saffron and rice and stir to combine. Add stock, coconut milk and 200ml boiling water, season to taste, bring to the simmer, cover with a tight-fitting lid, reduce heat to low and cook without removing lid for 15 minutes. Turn off heat and stand for 5 minutes to steam, then stir in toasted coconut.
Spiced Lamb Racks - Preheat oven to 220C. Combine spices in a mortar & pestle or bowl with ½ tsp sea salt and coarsely crush. Heat oil in a large frying pan, add lamb and brown well all over (3-4 minutes), season to taste with spice mixture and roast in oven until cooked to your liking (4-5 minutes for medium rare). Set aside to rest.
To serve - Serve spiced lamb, pilaf, carrot salad with yoghurt, coriander and lime wedges.
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