Lamb with Mango Sauce

TOTAL TIME: 55 min
Prep: 15 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 2 to 3 servings
LEVEL: Easy

ingredients

CURRIED MANGO SAUCE:
  • 3 tablespoons grapeseed oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 small onion, finely chopped
  • 1 tablespoon garam masala
  • 1 teaspoon ground coriander
    CRUSTED LAMB RACK:
    • Grapeseed oil, for oiling the pan
    • 2 tablespoons crushed fenugreek leaves
    • 1 tablespoon coriander seeds, crushed with hands
    • 1 tablespoon garam masala
    • 1 teaspoon fennel seeds
    • 1 teaspoon smoked paprika
    • A pinch of salt
    • A pinch of pepper
    • 1 lamb rack, fat cap removed and bones cleaned
    recipe tools

    Directions

    For the curried mango sauce: Pour the oil into a medium-size saucepan over medium heat and, when it gets hot, add the garlic, ginger and onions. Cook until the onions are very soft and beginning to caramelize, 3 to 5 minutes. Add the garam masala, coriander, cumin, turmeric and cayenne pepper and stir as the spices 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.

    For the crusted lamb rack: Preheat the oven to 400 degrees F. Oil a baking pan.

    Mix the fenugreek, coriander, garam masala, fennel, paprika, salt and pepper together in a shallow dish. Then press the lamb rack into it, rolling it back and forth making sure it is well coated. Place in the prepared pan and roast until it reaches the desired level of doneness, 15 to 20 minutes for medium-rare. Let rest before slicing.

    Serve the lamb with the mango sauce.
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Taco Trip

    Get Cooking Channel on your TV.