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

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In Alfred Prasad's roast lamb recipe, the lamb rack is served with a brilliant mushroom pulao and savoury matchstick potatoes. Pulao is a South-Asian rice dish, also known as pilaf, and is made with fragrant basmati, piquant cumin and fresh coriander leaves. Ask your butcher to French-trim the lamb for you.

First published in 2015
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Rack of lamb

Straw potatoes with fenugreek leaves

Wild mushroom pulao


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
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
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
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
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
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
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
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
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
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

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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