Spice-crusted lamb rack, with spinach-potatoes and moilee-tomato sauce

Ingredients

Fresh Meat

  • 8 2-bone lamb racks, trimmed and lightly scored

Oils & Vinegars

  • vegetable oil
  • 1 tbsp of vegetable oil
  • 1 tbsp of vegetable oil

Fruit & Vegetables

  • 1 tbsp of garlic, crushed
  • 1/2 red chilli, de-seeded and very finely chopped
  • 1/4 lemon, juiced
  • 1 garlic clove, crushed
  • 1 shallot, diced
  • 2 tomatoes, chopped
  • 1/4 lemon, juiced
  • 1 large potato, peeled and diced into 1cm cubes
  • 1 tsp garlic, finely chopped
  • 1 shallot, finely chopped

Spices & Dried Herbs

  • 1 tbsp of ginger, crushed
  • 1 tsp garam masala
  • 1 tbsp of cumin seeds
  • 4 green cardamom pods
  • 1 dried chilli
  • 2 tbsp of coriander stalks, finely chopped
  • 1 tbsp of mustard seeds
  • 6 curry leaves
  • 1 tsp ginger, chopped
  • 1 green chilli, chopped
  • 1 tsp turmeric
  • 1 tbsp of fresh coriander, chopped
  • 1 tsp ginger, finely chopped
  • 1/4 tsp garam masala

Store Cupboard

  • salt
  • 1 tbsp of sesame seeds
  • 2 tbsp of breadcrumbs
  • 200ml of coconut milk
  • 1 tsp tomato purée
  • salt
  • salt

Salad & Fresh Herbs

  • 1/2 tbsp of coriander seeds
  • 1 tbsp of basil stalks, finely chopped
  • 500g of baby spinach leaves

Dairy

  • 4 tbsp of unsalted butter, softened
  • 1 tbsp of unsalted butter
  • 2 tbsp of unsalted butter