Roasted lamb rack

This roasted lamb rack is cooked with Jamie Oliver’s homemade barbecue sauce (from his Jamie At Home series) slowly in the oven and served with potato chips and guacamole.

I bought this beautiful rack of lamb from the butcher this morning (smaller racks, around 4 cutlets, are usually readily available at butchers). I love this cut for its tenderness and its outer layer of fat that seals in all the juices during cooking. Best served rare to medium rare, lamb cutlets are deliciously pink and juicy on the inside. With the barbecue sauce, the lamb is smoky and fragrant with a hint of sweet and hot. Homemade potato chips and a tangy guacamole dip make this a fantastic meal to share between 4 (or an epic meal between 2!).

Jamie Oliver’s Homemade Barbecue Sauce

1 heaped teaspoon cumin seeds
2 teaspoons fennel seeds
5 cloves
Salt and pepper
1 bunch fresh thyme, leaves picked
1 bunch rosemary, leaves picked
1 orange, zested and juiced
1 bulb garlic, peeled
4 heaped teaspoons sweet smoked paprika
6 tablespoons balsamic vinegar
½ cup organic tomato ketchup
8 tablespoons olive oil
10 bay leaves

Grind cumin seeds, fennel seeds, cloves, salt and pepper in a mortar and pestle.

Chop thyme and rosemary leaves, orange zest and garlic together finely.

Combine with herbs in a large bowl and add all other ingredients.

Roasting the lamb rack

Using a large zip-lock bag, place in the lamb rack and half of the barbecue sauce. Rub the sauce into the meat.

Add jalapeño peppers for some heat.

Seal and marinate in fridge for at least 2 hours.

Preheat the oven to 200˚C.

Roast for 40 - 60 minutes, depending on how rare you want your lamb. Baste the rack with the remaining barbecue sauce halfway through.

Rest for at least 15 minutes so that the meat relaxes and retains maximum juiciness.

Carve and serve!

Homemade potato chips

1 potato
1 sweet potato (optional)
Oil for deep-frying
Salt to season

Heat the oil in a wok over medium high heat.

Cut the potatoes into thin slices (about 2-3mm).

To find the perfect temperature for deep-frying, place a thick piece of potato in the oil. When it turns golden brown, the temperature of the oil is just right.

Drop potato slices carefully down the side of the wok. Cook the potato in batches to keep the oil at the right temperature.

When golden brown, remove from oil and dry on paper towels.

Salt lightly.

Guacamole

1 avocado
½ brown onion
6 - 8 yellow grape tomatoes
Juice of half a lemon
Salt and pepper
1 teaspoon chopped chives to serve

Blitz the avocado, onion, tomato, lemon juice, salt and pepper in a food processor to your desired consistency.

If you can’t find yellow grape tomatoes, finely dice 1 red tomato and mix in by hand.

Garnish with chives.

Enjoy!

African Food Safari: Mahindi Ya Naz

Translating to mean ‘corn in coconut sauce’, this Swahili Coast dish is made of up three parts: mahamri, a deep-fried coconut and cardamom bread; corn slowly cooked in coconut milk, onion, tomato puree and turmeric; and suqaar, a stir-fry of lamb, onion, capsicum and tomato puree.

The first thing I noticed while looking at this recipe is that it’s easy on the spices and cooking time. Nonetheless, it took quite a bit of labour to make (around 2 hours).

The mahamri was the most fun to make. Making the dough was simple enough (combine the dry ingredients with the wet ingredients) but because of the coconut and cardamom, it instantly smelt like no bread I’ve ever tasted. I’m just a little disappointed that I used desiccated coconut instead of coconut milk powder and my mahamri didn’t rise as much. In any case though, it turned out fragrant and delicious.

The corn and suqaar were surprisingly mild in taste. The corn and onion were juicy and sweet, complemented nicely with the smooth and creamy coconut sauce. The natural flavour of the lamb is the focus of the suqaar, slightly sweetened by the onion, capsicum and tomato. When combined with the corn and mahamri, each mouthful was strangely delightful - sweet, mildly spicy, meaty. In other words, exotic yum!

Recipe by Shukri Abdi in the Food Safari cookbook.