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Lamb rack and pan-fried lamb patties flavoured with rose petals (recipes)






Serves 4



Preparation time

over 2 hours



Cooking time

10 to 30 mins

















Ingredients



For the marinade1 tbsp very finely chopped raw papaya1 tbsp very finely chopped garlic1 tsp very finely chopped green chillies 1 tsp ground fennel seeds1 tsp freshly ground black pepper 1 tsp sweet paprika3 tbsp mustard oil (availbale from Asian grocers)100ml/3½fl oz single cream3 tbsp double cream 2 tbsp gram (chickpea) flour2 tbsp pastispinch grated nutmeg For the lamb2 racks of lamb, each with 4 rib bones, chined and excess fat removed (you can ask your butcher to do this for you)plain yoghurt, to servesalt and freshly ground black pepperFor the mint chutney 200g/7oz mint leaves 2 tbsp roughly chopped red onion2 tbsp lemon juice1 green chilli 2 tsp vegetable oil 4 tbsp thick, full-fat plain yoghurt For the tamarind vinaigrette 4 tbsp fresh tamarind extract (made by soaking dried tamarind pulp in water and passing through a sieve)1 tbsp finely chopped red onion½ tbsp each finely chopped red and green pepper5 tbsp olive or vegetable oilsalt, to tasteFor the lamb patties 1 tbsp finely chopped raw papaya 15g/½oz fried brown onions ¼ tsp red chilli powder ¼ tsp garam masala powdersmall pinch of ground cardamom ½ tsp each ginger and garlic pastes, mixed1 tsp finely chopped fresh ginger 1 green chilli, finely chopped 1 tbsp finely chopped coriander leaves1 tbsp finely chopped mint leaves1 tbsp gram flour (chickpea flour), toasted in a pan until lightly browned 1 tsp dried rose petals (available at some Asian and Middle Eastern grocers)1 tbsp pine nuts, toasted 2 tbsp thick, full-fat plain yoghurt 2 tbsp single creampinch saffron strands250g/9oz boned leg of lamb, finely mincedabout 4 tbsp vegetable oil, for shallow-fryingFor the garnish a few lightly sautéed slices of baby fennel bulb fresh rose petalsmint leavessprigs corianderfinely sliced red onionsolive oil, for drizzling



Method



1. For the marinade, whisk all the marinade ingredients together and leave at room temperature for 30 minutes. Rub the marinade all over the lamb racks. Cover with cling film and place in the fridge to marinate for at least two hours before cooking, then allow the meat to return to room temperature before cooking.2. Meanwhile, to make the mint chutney, drop the mint leaves into boiling water, lift out immediately with a slotted spoon and refresh in iced water. Drain well. Finely chop the mint in a food processor with the rest of the chutney ingredients to make a very smooth consistency. Chill until required.3. For the tamarind vinaigrette, combine all ingredients for the vinaigrette and whisk together. Set aside until required. 4. To make the lamb patties, put all the ingredients except the minced lamb and oil for frying in a food processor. Blend to make a paste. Mix the minced lamb with the paste. Leave at room temperature for 30 minutes. 5. Preheat the oven to 200C/390F/Gas 6.6. Shape the mince mixture into six 5-6cm/2-2½in patties (you will have two left over, which can be frozen). Heat a non-stick frying pan and add a little of the vegetable oil. Fry the patties in batches over a medium heat until cooked through and light golden-brown on both sides. As they are cooked, remove and keep warm. Add more vegetable oil as needed. 7. Meanwhile, remove the room-temperature lamb racks from the marinade, shake off the excess marinade and place the lamb in a roasting tin. Roast for 8-10 minutes for rare meat, basting with the excess marinade or juices from the meat halfway through. For medium meat, roast for a further 2-3 minutes, or five minutes more for well-done. Remove the racks, baste with more of the juices and leave to rest in a warm place. 8. For the garnish, toss all the garnish ingredients together, dressing them with a drizzle of olive oil. Carve the racks into eight cutlets.9. To serve, spoon a large dot of mint chutney and tamarind vinaigrette in the centre of four warmed individual serving plates, side by side. With the back of spoon, stretch them into a straight line in opposite directions. Place two cutlets on one side of the plate, one leaning on the other. Place a lamb patty at the top of the plate. Arrange the garnish on top of the patty. Serve with yoghurt.