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Oven roasted rack of lamb, matchstick potatoes with fenugreek leaves, wild mushroom pulao

Oven roasted rack of lamb, matchstick potatoes with fenugreek leaves, wild mushroom pulao

Oven roasted rack of lamb, matchstick potatoes with fenugreek leaves, wild mushroom pulao

PT2H

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1
Start with the potatoes. Cut the potato into 3mm thin slices, place 5 slices on top of each other and slice again into 3mm-thick matchsticks
  • 1 Maris Piper potato
2
Leave in a bowl of cold water for 10 minutes, drain and set aside. Break the leaves off the fresh fenugreek and leave aside
  • 2 2/3 handfuls of fenugreek leaves
3
For the pulao, wash the rice 2-3 times in cold water. Soak in warm water for 10 minutes, then drain. Heat the oil in a saucepan, add the cumin seeds and half the chopped mushrooms; sauté for 2 minutes
  • 250g of basmati rice
  • 15ml of vegetable oil
  • 50g of mixed seasonal wild mushrooms
  • 1 tsp cumin seeds
4
Add the drained rice and sauté for a couple of minutes, then add 400ml of warm water, some salt and bring to a boil, stirring occasionally
  • salt
5
Turn down the heat, and add the butter and cream. Stir gently with a spatula or wooden spoon and simmer with the lid on for 10 minutes
  • 1 knob of butter
  • 2 tbsp of cream
6
Remove from the heat; sprinkle in the rest of the chopped mushrooms and leave for a further 10 minutes. Now fold the pulao gently from the sides using a spatula and sprinkle with coriander leaves
  • 10g of coriander leaves
  • 50g of mixed seasonal wild mushrooms
7
Heat the oven to 200°C/Gas mark 6. Mix the ginger and garlic paste, turmeric, chilli, cumin, malt vinegar, oil, crushed peppercorns and salt. Rub over the lamb and marinate for 15 minutes
  • 1 9-bone rack of lamb
  • 1 tsp ginger
  • 1 tsp garlic paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1/2 tsp ground cumin
  • 1 tsp black peppercorns
  • 1 tbsp of malt vinegar
8
Add 1 tablespoon of oil to a hot pan and fry the lamb racks for 2-3 minutes on each side. Transfer to a baking tray and roast in the oven for 6-7 minutes for medium. Rest for 10 minutes. Slice into cutlets
  • 1 tbsp of vegetable oil
9
Return to the potatoes. Heat the oil in a pan and add the cumin seeds, potato matchsticks, turmeric powder and salt. Toss for 3-4 minutes then add the fenugreek leaves. Toss again and remove from the heat, making sure the potatoes are cooked through
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 2 2/3 handfuls of fenugreek leaves
  • 1 tbsp of vegetable oil
  • salt
10
Place a mould of the mushroom pulao and a portion of the fenugreek potatoes on the plate; place 2 cutlets on the potatoes and serve immediately, garnished with sprigs of coriander
  • 4 sprigs of fresh coriander

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Rack of lamb

Straw potatoes with fenugreek leaves

Wild mushroom pulao

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