Categories: August

Ingredients

• 2 French-trimmed racks of lamb (8 cutlets each)
• 1 tbsp unsalted butter, softened
• 2 tbsp crushed cumin seeds
• 1 tsp dried red chilli flakes
• 250g basmati rice
• cinnamon stick
• 1 tbsp Madras curry paste
• 1 tbsp tomato purée
• 400ml coconut milk
• juice of 1 lime
• mango chutney and poppadums, to serve
• fresh coriander sprigs, to serve

Directions

1. reheat the oven to 200˚C/fan 180˚C/gas 6. Put the lamb in a roasting tin. Mix together the butter, cumin and chilli and spread over the fleshy part of the lamb. Roast for 18 minutes for medium-rare, or longer if required. Set aside, covered with foil, for 10 minutes.

2. Cook the rice according to the pack instructions, adding a cinnamon stick. Drain and discard the excess lamb fat from the roasting tin and put over a medium heat. Add the curry paste and tomato purée and fry for 30 seconds. stir in the coconut milk and simmer for 5 minutes, until thickened. Add the lime juice and season. Strain into a serving jug.

3. Slice the lamb into cutlets and put onto plates with the coconut gravy, some mango chutney, and garnish with coriander sprigs. Serve with the rice and poppadums.

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