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

PT2H

First published in 2015
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Ingredients

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Imperial

Rack of lamb

Straw potatoes with fenugreek leaves

Wild mushroom pulao

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
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
  • 1 handful 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
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
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
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
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
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
First published in 2015
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