Serves 4-6
Ingredients:
12 lamb chops from a Hawke’s Bay rack of lamb
100 mls olive oil
50 grams Cassia tandoori masala
5 cloves garlic (minced)
50 gms ginger (grated)
Salt to season
500 gms baby carrots washed and trimmed
2 teaspoons sesame seeds
Cassia at Home Chaat masala to season carrots
1 jar Cassia at Home Madras curry sauce
1 bunch fresh coriander, sprigs or micro coriander
Method:
- In a bowl marinate the lamb chops with the tandoori masala, ginger, garlic, tandoori spice, olive oil and salt. The chops are better marinated overnight or as long as you can.
- Preheat oven to fan bake 200 degrees C.
- In another bowl, toss the carrots with olive oil, salt and sesame seeds.
- Line a tray with baking paper and cook the carrots for about 10-15 mins or until cooked but slightly Al dente.
- Season the carrots with chaat masala.
- Heat the Madras sauce in a saucepan.
- Heat a cast iron pan and sear the lamb chops on high heat for about one minute on each side. Allow to rest for 3 minutes.
- Spoon the sauce in the middle of the plate. Arrange three chops on top of the sauce, followed by carrots and fresh coriander as a garnish.