Home-smoked lamb rack with lamb jus, apricot-walnut couscous, blue cheese-lamb tikki
by Vineet Bhatia
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Ingredients
Fresh Meat
4 x3 bone lamb racks, fat removed
150g of lamb trimmings
200ml of lamb stock
350g of lamb mince, chilled
Spices & Dried Herbs
2 tbsp of ginger paste
2 tbsp of garlic paste
3/4 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp green chillies, finely chopped
2 tsp garam masala
3 cinnamon sticks
4 green cardamom pods
1/2 tsp cumin seeds
2 handfuls of coriander stalks
1/4 tsp cinnamon powder
1/2 tsp root ginger, finely chopped
1 tbsp of fresh coriander, chopped
Speciality Ingredients
1 1/2 tsp red chilli paste
Salad & Fresh Herbs
1 tsp coriander root, finely chopped
4 tsp fresh ginger, finely chopped
1 bay leaf
4 tbsp of coriander leaves, chopped
Fruit & Vegetables
1 1/2 lemons, juiced
3 1/2 tsp garlic, finely chopped
1 banana shallot, chopped
2 tomatoes, chopped
1/2 shallot, chopped
1 tbsp of spring onions, chopped
1/2 tsp chilli powder
1 tbsp of onion, chopped
Dairy
100g of Greek yoghurt
1 1/2 tbsp of butter, melted
Oils & Vinegars
2 tbsp of vegetable oil
2 tbsp of olive oil
Store Cupboard
salt
charcoal
1/2 tsp black peppercorns
100ml of vegetable stock
100g of couscous
2 tbsp of chopped walnuts
2 tbsp of chopped dried apricots
Cheese
100g of Stilton, crumbled