Moroccan Lamb Rack with Walnut Chutney
With Jasbir Kaur
Moroccan Lamb Rack with Walnut Chutney
Preparation time 15-20 min
Serves 2-3 people
Moroccan Lamb
Ingredients
1 cup yogurt
1 tbsp fresh grated ginger
1 tbsp garlic
1-2 green chilli
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp cinnamon
1/2 tsp clove powder
1/2 tsp all spice
1 tsp sea salt
1 rack of lamb rack (trimmed and French)
1 tsp pepper
1 Tbsp olive oil
1/2 cup chopped mint
1/2 cup coriander
Method
Marinate the lamb for a t least 1-2 hours
Cover the bones of lamb with foil to prevent it form charring
Pre heat the oven at 180C
Season the lamb with salt and pepper
Heat the heavy skillet pan with olive oil and sear the lamb
Roast the lamb in the oven to degree of doneness you want
Set aside for few minute and roll it in fresh mint and
coriander.
Walnut and raisin chutney
Ingredients
1/2 cup walnut
1/4 cup raisin
1tbsp coriander
1 tbsp mint
1 tbsp red onion
1 green chilli
2 tsp oregano
1-2 tbsp sumac
1 tbsp ground lemon zest
2 tbsp roasted sesame seeds
1tsp salt
2 tbsp olive oil
1 tsp lemon juice
Method
Mix all ingredients together.
(Broadcast: 22 June 2012)
