Tandoori Rack of Lamb with Maille Dijon
Prep time: 30 min
Cook time: 30 min
Yield: 2-3 portions
Chef Devan Rajkumar
@ChefDevan
Ingredients
For the lamb
- 1 rack of lamb (French-trimmed, about 8 chops each)
- 2 tsp (10 ml) neutral flavoured oil
- salt and pepper to taste
For the butter basting:
- 2 tbsp (30 ml) butter
- 2 cloves garlic
- 1 steam curry leaves
- 2 tsp (5g) tandoori seasoning
For the mustard glaze:
- 2 tbsp (30 ml) Maille Dijon Original Mustard
- 1 tbsp (7g) Tandoori seasoning
For the potato salad
- 5 yellow potatoes, peeled, boiled and cut into chunks
- 1 cup Maille Cornichons, finely diced + 1 tbsp pickling liquid (250g + 15 ml)
- 3 tbsp (45 ml) Maille Whole Grain Mustard
- 1 stalk celery, finely diced
- 1 green onion, finely diced
- ½ carrot, peeled and grated
- ¼ cup (15 g) parsley, finely chopped
- 1 tbsp (15 ml) lemon juice
- 2 tsp (4g) lemon zest
- ¼ cup (40 g) pomegranate seeds
- salt and pepper to taste
For the herb sauce
- 1 cup (250 ml) Maille Mayonnaise
- ¼ cup (60 ml) mixed herb puree
- ¾ tsp (2 g) chaat masala
- salt to taste
Preparation
- Trim lamb of any excess fat or silver skin and French the bones. Pre-heat oven to 400°F.
- In a frying pan over medium-high heat add oil. Season lamb with salt and pepper. Cook on all sides until golden brown.
- Make the baste: Add butter, garlic cloves, curry leaves and tandoori masala to pan and baste lamb. Transfer lamb to a baking dish and cover with excess pan butter.
- Prepare mustard glaze: Combine Maille Dijon and tandoori masala and brush lamb everywhere except the bones.
- Cook in the oven until desired doneness.
- Remove and allow to rest for 6-7 minutes before slicing.
- In a separate bowl, combine boiled potatoes with all potato salad ingredients, mix well.
- In a separate bowl, combine all herb sauce ingredients.
- Plate potato salad and herb sauce first, then slice lamb and lay on top. Serve.
