Rajasthani roast rack of lamb with corn sauce recipe

    2 hours 35 min

    Searching for the ultimate Christmas party recipe this season? Try spice fused Rajasthani roast rack of lamb with corn sauce, the Cinnamon Kitchen Style. Searing meat and placing it on a reduced sauce is much more French in style, but the flavours are fully Indian. The silky corn sauce here is common to Rajasthani cuisine and by combining the corn at two stages there are varying textures to be experienced. Serve with pilau rice.


    Greater London, England, UK
    1 person made this

    Serves: 4 

    • For the sauce
    • 80ml ghee or clarified butter
    • 8 cloves
    • 2 large black cardamom pods
    • 1 bayleaf
    • 2 onions, peeled and finely chopped
    • 1/2 teaspoon ground turmeric
    • 1 teaspoon salt
    • 1 tablespoon fresh garlic puree
    • 100g finely diced lamb trimmings
    • 200g corn kernels (tinned or boiled)
    • 2 tablespoon natural yoghurt
    • 150ml lamb stock or boiling water
    • 1 (6cm piece) ginger, peeled and chopped
    • 50g fresh coriander, chopped
    • juice of 1 lemon
    • For the lamb
    • 2 racks lamb, fat trimmed off and halved
    • 1 teaspoon salt
    • 20ml corn oil
    • 1/2 teaspoon red chilli powder
    • 1 tablespoon ginger puree
    • 1 tablespoon garlic puree

    Prep:20min  ›  Cook:1hr30min  ›  Extra time:45min resting  ›  Ready in:2hr35min 

      For the sauce:

    1. Heat the ghee or clarified butter in a heavy bottomed pan over a medium heat. Add the cloves, black cardamom and bay leaf. When they start to crackle add the onions and cook on a medium heat until they start to soften, about 4 to 6 minutes.
    2. Add turmeric and salt and cook and stir briskly for 1 minute, taking care that the dry spice does not start to burn, then add the garlic puree and stir for a further couple of minutes.
    3. As soon as the fat starts to separate, add the diced lamb and cook until the meat browns and starts to sear, about 4 to 5 minutes.
    4. Add 3/4 of the quantity of the corn kernels and all of the yoghurt and cook over a slow heat for around 30 minutes until the corn is nearly mashed and the sauce starts to become very thick. Add the lamb stock or water.
    5. Bring back to the boil and add the fresh chopped ginger and the coriander and also the remaining corn kernels and reduce to a medium heat for a further 10 minutes. Check for seasoning and finish with a squeeze of lemon juice.
    6. For the lamb:

    7. Marinate the racks with salt, oil, red chilli powder and ginger and garlic purees. Set aside for 20 to 30 minutes.
    8. Preheat the oven to 175 C / Gas 3/4.
    9. To cook the rack, heat a heavy ovenproof frying pan with a little bit of oil. Sear the rack over a medium heat for 3 minutes. Turn it over and cook another 3 minutes.
    10. Bake in the preheated oven for 6 to 7 minutes then remove from the oven and rest the meat for another 3 to 4 minutes before slicing evenly and placing over the sauce.


    For tips & tricks, follow @cinnamonkitchen or visit www.cinnamon-kitchen.com . Cinnamon Kitchen restaurant is also open for Christmas day lunch this festive year. Cinnamon Kitchen is an Indian restaurant in the city of London serving modern Indian food in the restaurant and bar platters in the cocktail bar Anise.

    See it on my blog

    Cinnamon Kitchen Christmas special

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