Pan-Roast Tandoori Aussie Lamb Rack

Pan-Roast Tandoori Aussie Lamb Rack, Split Pea Dhal, Onion Bhaji, Puri and Carrot Brinjal by Simon Bishop, Group Head Chef at Lexington Catering

Simon Bishop, Group Head Chef at Lexington Catering Pan-Roast Tandoori Aussie Lamb Rack, Split Pea Dhal, Onion Bhaji, Puri and Carrot Brinjal.

Ingredients

Serves 4

Tandoori Spice Mix

  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • 1 tsp ground coriander
  • ¼ tsp ground nutmeg
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • ½ tsp turmeric
  • ¼ tsp fenugreek leaf
  • 2 x 4 bone racks of Aussie lamb, bones fully French trimmed. Excess fat removed

Split Pea Dhal

  • 50g yellow split peas (pre-soaked overnight)
  • 150ml chicken stock
  • 1tbsp oil
  • 25g diced shallot
  • 1 clove garlic, finely chopped
  • 15g ginger root, peeled & finely chopped
  • ½ red chilli, finely chopped
  • ½ tsp cumin seeds, toasted
  • 1 tsp coriander seed, toasted
  • ½ tsp black onion seed, toasted (kalonji, nigella)
  • ½ tsp ground turmeric
  • 1 bay leaves
  • ¼ tsp fenugreek leaves
  • ½ tbsp chopped coriander leaf

Bhaji 

  • 2 tbsp gram flour
  • 1.5 tbsp water
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • ¼ tsp garlic powder
  • ¼ tsp coarse ground black pepper
  • 50g sliced red onion, mixed with the salt left for 1 hour
  • ¼ tsp fenugreek leaf

Carrot Brinjal 

  • 50g small-diced aubergine
  • 50g small-diced onion
  • 100g finely grated carrot
  • 3 tbsp rapeseed oil
  • ½ tsp garlic puree
  • 1 tsp ginger puree
  • ¼ tsp cumin seeds
  • ¼ tsp fenugreek seeds
  • ¼ tsp mustard seed
  • ¼ tsp chilli flakes
  • 5 tbsp white wine vinegar
  • 3 ½ tbsp caster sugar
  • Pinch of salt to taste

Puri 

  • 80g wholewheat flour
  • 45g water (possibly a little more depending on room temp & humidity)
  • ½ tsp oil
  • Pinch of salt

Method

Tandoori Spice Mix

  1. Mix all the spices together.
  2. Cover the lamb with the tandoori mix and marinate.

Split Pea Dhal

  1. Heat the oil in a pan and add the diced shallot, cook until soft and transparent.
  2. Add the garlic, ginger and chilli puree and cook for a further 2 minutes.
  3. Add the cumin seed, coriander seed, kalonji seed, turmeric, bay and fenugreek leaves and cook for 1 minute
  4. Add the soaked split peas & mix
  5. Add the chicken stock & bring to a simmer, cover and cook until the split peas are tender and most of the liquid has been absorbed.  If it becomes too dry, add a further 100ml of chicken stock during the cooking process.
  6. Season to taste and stir in the chopped coriander to serve.

Bhaji

  1. Mix the gram flour, garlic powder, black pepper and fenugreek leaf with the water & add the salted onion to form the bhaji mix. If needed, add a further tsp of gram flour to firm up the mix.
  2. Divide the bhaji mix into 4 equal portions.  Fry at 175℃ until cooked through & golden.

Carrot Brinjal 

  1. Heat the oil in a small saucepan and add the shallot, cook for a few minutes until tender.
  2. Add the carrot and cook for a further 2 minutes. 
  3. Add the garlic and ginger puree and cook for a further 2 minutes. 
  4. Add the cumin seeds, fenugreek seeds, mustard seeds and chilli flakes and cook for 1 minute. 
  5. Add the sugar and vinegar and bring to a simmer. Reduce by a third.
  6. Add the aubergine and mix thoroughly.
  7. Reduce the mix until the carrot and aubergine are cooked and the liquid has a syrup consistency. (If the carrots are still too firm but the syrup has reduced, add 50 ml of water to the mix and reduce as before).

Puri 

  1. Mix all ingredients together to form a dough & leave to rest for 30 minutes.
  2. Roll out the dough to between 1 & 2mm thick. 
  3. Deep fry the puri so they puff up & then hold the shape.
  4. Set aside onto paper to drain.

To Finish

  1. In a sauté pan, heat some ghee & pan-roast the lamb racks. 
  2. Keep turning & basting the lamb to cook evenly, cook to an internal temp of 48℃ & allow to rest.
  3. Break the top of the puri.  Fill the puri with brinjal pickle.
  4. Cut the rested lamb into 8 cutlets (2 per portion).
  5. To plate, put 2 spoons of dhal onto the left third of a main course plate & top, just off centre with the bhaji.  Sit the lamb against the bhaji.
  6. Place a small amount of brinjal onto the plate on the opposite third & place the filled puri on top so it sits securely.
  7. Garnish with coriander leaf.

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