A rack of lamb takes 25 minutes to cook (the same time as the rice), it's quick and easy to carve with no waste, I love it. Give your lamb some love by marinating it over night with a homemade rub and letting it REST after roasting, it's so important if you want juicy meat. See the juices creating a steady pool under the lamb, yeh, you want that!
I'll write the recipe at the bottom of the post, but here are the steps. You need to oil the lamb and bring to room temperature before searing.
Juice of 1 lime
Dried lime powder or the zest of the time
2 cloves of garlic, crushed
1 thumb of ginger, grated
1/2 tsp sumac
1/2 tsp chilli powder
1 heaped tsp garam masala
1 tsp cumin
1 tsp coriander
2 black cardamon pods, bashed (or green, if you don't have black)
2 pinches of salt and freshly ground pepper
3 cups Basmati rice (this make loads for 4 people, but trust me, this is magical rice, you'll want a mountain of it)
1 red onion, strips fried until crispy
Big pinch of saffron
2tbsp of the following-
toasted flaked almonds
dried barberries (soaked in water)
golden raisins (soaked in water)
Big pinch of dried rose petals
grated zest of 1 lemon
Cinnamon bark/ 1 tsp powdered
knob of butter
Fresh coriander, chopped
To make the rice, and this is by no means authentic, just what I like to do..
Wash the rice 3 times in water.
1.Cover the rice with water 1cm above the rice level and bring to the boil.
2.Quickly reduce the heat to a bare simmer and place a lid on the pan, leave for 10 minutes without checking/lifting the lid.
3. Lift the lid and stir in all the ingredients bar the coriander.
4. Mix and return to the heat with the lid on and after 3 minutes, turn the heat off and let steam away with no heat. This should provide a slightly crisp base (delicious)but the rice will be fluffy.
5. Season with a little salt, stir through coriander and serve with the lamb.
I like to serve with a little salad and yogurt dip. Do you have any interesting ways with lamb?