Curried Mango Sauce

3 tablespoons grapeseed oil

1 small onion, finely chopped

1 tablespoon ginger, minced

1 tablespoon garlic, minced

1 tablespoon garam masala

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric

¼ teaspoon cayenne pepper

1 can mango purée

1 pinch salt

Crusted Lamb Rack

1 tablespoon garam masala

2 tablespoons crushed fenugreek leaves

1 teaspoon smoked paprika

1 teaspoon fennel seeds

1 tablespoon coriander seeds, crushed with hands

1 pinch salt

1 pinch pepper

1 rack lamb, fat cap removed and bones cleaned


Curried Mango Sauce

1. Pour oil into a medium sized saucepan and when it gets hot add the onion, ginger and garlic. Cook until the onion is very soft and beginning to caramelize, 3 to 5 minutes. Add the spices and stir as they toast and become aromatic, about 1 minute. Add the mango puree and stir well to combine. Season with salt and pepper and then let simmer for about 15 minutes. Keep warm.

Crusted Lamb Rack

1. Preheat oven to 400°F.

2. Mix spices salt and pepper together in a shallow dish and then press the lamb rack into it rolling it back and forth making sure it is well coated. Place in an oiled baking pan and place in the oven. Roast it for 15 to 20 minutes for medium-rare or until it reaches desired level of doneness.

See more: Dinner, Roast, Fruit, Indian, Main, Spring

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