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Rack of Lamb with Easy Avocado Chutney

by Mel

While I don’t cook lamb that often, I do love a rack of lamb dipped in an avocado chutney! Any festive occasion is a great way to indulge. I like to visit my local butcher and get a trimmed rack of lamb to turn into this stunning but easy Rack of Lamb with Avocado Chutney.

I like my lamb to be on pink on the inside. The Indian-inspired flavours goes amazingly well with red meat like goat and works brilliantly on lamb. By combining the dry spices with yoghurt, the flavours you’ll get is rich and mellow. Furthermore, the yoghurt will tenderise the lamb even further.

You will want to start on this dish early on in the day, to give time for the lamb to be marinated for about 4-6 hours (or overnight) in the fridge. The first step is to trim off all the fats. I usually trim it all off but for this recipe I’ve kept a bit of fat – which I regretted later on. Because, sure it gives a lot of juicy flavour, but it’s still too much FAT. So my advice is, trim it all off.

I love the green chutneys that come with tandoori chicken and for this recipe, I’ve made a slightly thick version, thank you avocado! I’ve added medjoul dates (because I have lots of dates leftover from Ramadan!) for sweetness. I love how vibrant this chutney is – with plenty of freshly-squeezed lime juice! You can make the chutney ahead and cling wrap, getting the plastic film touching and covering the surface of the chutney and then store it in the fridge.

I also make a little salad of cherry tomatoes, onions and coriander to serve alongside this dish. You can throw in anything you’ve got such as cucumbers or even cubes of crunchy apples. Again, it’s made with plenty of lime juice, some chillies and this salad gives a lovely contrast with the lamb.

Let’s do this!

Rack of Lamb with Easy Avocado Chutney
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Rack of Lamb with Easy Avocado Chutney

Recipe by Mel

Ingredients

  • 1kg rack of lamb, trimmed of excess fat

  • 2 heap tbsp of yogurt

  • 2 tbsp of meat curry powder

  • 2 tsp salt and 1 tsp pepper

  • Avocado Chutney

  • 1 ripe avocado

  • 1 small bunch of mint leaves, about 1 cup

  • 1 small bunch of coriander leaves and fine stalk, about 1 cup

  • 4 large medjoul dates, pitted

  • 1 green chilli padi

  • 1cm ginger, grated

  • Juice of 1 lime or to taste

  • salt and pepper

  • splash of water

  • Tomato & Onion Salad

  • 1 small red onion, chopped

  • 1 tbsp chopped coriander leaves

  • 1 green chilli padi, finely sliced

  • Half punnet cherry tomatoes, cut into 6

  • Juice of 1/2 lime

  • 1 tbsp olive oil

  • salt and pepper

  • Pinch of chaat masala (optional)

Directions

  • In a small bowl, mix yoghurt with meat curry powder and chilli powder.
    Trim off excess fat from the lamb rack and place on a dish.Rub all over with salt and pepper. Pour marinade over the rack and rub all over.
    Cling wrap the dish and marinade for 6 hours or overnight.
  • Remove from fridge about two hours before cooking time. Lamb has to be at room temperature before roasting.
  • To make the chutney, use a food processor. Add into it:
    Avocado, Mint, Coriander, Lime Juice, Dates, Green chilli, Ginger, Salt, Pepper, 2 tbsp water.
    Whizz until smooth and add more water if need to smoothen further, 1 tsp at a time.
    Taste for seasoning and adjust. Cling wrap and keep refrigerated if not using immediately. This chutney is best used on the same day.
  • Pre-heat oven to 200˚C.
    Prepare a large piece of aluminium foil that can envelope the whole rack. Place the foil in the centre of a roomy roasting pan and place the rack of lamb, rack side down and seal the foil completely. Bake for 20 minutes.
    After 20 minutes, remove from oven and gently open the foil. Turn the rack to meat side down and reseal the foil and place back into the oven for another 20 minutes.
    After 20 minutes, remove from oven and open the foil. Switch the oven to top grill/broil setting and broil for 6-10 minutes until golden.
    Remove from oven and rest (gently re-close the aluminium foil) for 15-20 minutes. This produces a medium rare rack of lamb.
  • While meat is resting, prepare the salad.
  • Assemble all the ingredients for the salad and toss. If you have some chat masala, feel free to add a pinch into the salad. Chaat masala is a powdered mixture of spices such as kala namak or black salt, mango powder, pomegranate powder and cumin powder. It will be an amazing addition to the salad. Chaat masala brings a savoury vitality to any kind of salad or even cut fruit. You will fall in love with it! 
  • When ready to serve, slice the lamb and serve with avocado chutney and salad. You may also serve with basmati pilaf or mashed potatoes. Happy eating!
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