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Indian Barbecue Rack of Lamb and Jalfrezi Lamb Shoulder

A sophisticated dual-lamb dish featuring spiced shoulder and tandoori-style rack, served with cumin potato cakes and fresh mint chutney.

IndianDinnerLambSpicyTandoor
Estimated Nutrition
Calories
780.1
kcal / serving
3120.4 kcal total
Carbs
31.1g
per serving
124.2 g total
Fat
52.7g
per serving
210.8 g total
Protein
45.6g
per serving
182.5 g total
Cook Time
150
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Caster Sugar
To taste
Dairy
100
ml
Natural Yogurt
1
piece
Butter
For frying
Fruits
1
piece
Lime
Zest and juice
Liquids
600
ml
Meat Stock
Lamb, chicken, or beef
Meat
0.5
piece
Lamb Shoulder
Trimmed, boned and cut into 4 pieces
1
piece
Rack Of Lamb
8 bone, French trimmed, cut into 4 joints
NutsSeeds
2
tsp
Cumin Seed
2
piece
Garlic
Peeled and chopped
2
tsp
Garam Masala
1
tsp
Cinnamon
Ground
4
piece
Cardamom Pod
Crushed
2
piece
Clove
2
piece
Star Anise
2
piece
Garlic
For rack, peeled and finely chopped
1
tsp
Cumin
Powder
1
bunch
Mint
Shredded for chutney
OilsFats
5
ml
Vegetable Oil
Divided use for shoulder
Vegetables
1
piece
Onion
Peeled and sliced
2.5
cm
Ginger
Peeled and chopped
1
piece
Green Chilli
Seeds removed, chopped
2.5
cm
Ginger
For rack, peeled and finely chopped
300
g
Potato
Waxy variety, peeled
1
piece
Aubergine
Cut into chunks

Method

1
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