Rack of Lamb with Brinjal potatoes / Mint & Yoghurt Dressing
With a Michelin star restaurant and a kebab shop to his name, chef Brad Carter is known for creating culinary masterpieces, and turning food into art.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox
- Cook Time
- 45 minutes
Ingredients
- Serves
- 2 people
Equipment Needed
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Instructions
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Step 1
Set your Gozney Outdoor Oven to around 300°C with wood or gas.
Step 2
In a tray, pour some grapeseed oil and coat the rack of lamb in it. Then mix all the spices (cumin, curry power, chilli powder, garam masala) and the lemon juice into the tray. Rub the marinade into the lamb and the fat, then set aside. It’s best to marinade it for a minimum oof 12 hours or overnight if possible.
Step 3
In a separate pan, add the lamb fat to the pan and when it’s melted, add the pre-blanched potatoes to roast them, turning once until tender and golden (around 20 mins).
Step 4
Remove the potatoes and add them to a bowl to cool slightly, leave the pan with the rendered lamb fat in the Dome to keep it hot for the next step.
Step 5
Add the rack of lamb to the same pan on the fat side, sear the fat and then sear the rest of the sides. Pull away from the fire (not to close to wood or gas) place the fat side down and roast until the meat probes to 55°C in the centre, then remove to rest.
Step 6
Add the yoghurt, 50g/1.5 Oz of the mint and coriander to a blender and season with salt. Blend until green and smooth, then set aside.
Step 7
Add the brinjal pickle to the potatoes and slightly crush them together until they are well combined.
Step 8
Add the asparagus to the pan and cook for around 2 minutes until charred but with a nice bite.
Step 9
Carve the lamb into chops and cut the asparagus spears a little shorter, place a spoon of the potatoes on the plate and garnish with the mint and coriander. Add the yogurt and then top with the lamb rack chops.
