As the official hospitality sponsor of MasterChef South Africa, we’re taking part in Mystery Box Dinners happening at selected restaurants across the group (psssst! You could stand a chance to win luxurious accommodation for two at Beverly Hills for 5 nights!). I’ve managed to get my hands on some of the recipes that’ll be used across the country and I know that some of you, like me, want to be adventurous in the kitchen so I’ll be posting some of the recipes here for you for the next few weeks.
- 300g Lamb rack 4 bone
- 1/4 cup basmati rice
- 20g breyani spice whole
- 10g fresh coriander
- 3 baby brinjals
- 10g masala spice
- 50ml yoghurt
- 1 whole lemon
- 1 onion
- 100g butter
- 100ml olive oil
- 2 cloves fresh garlic
- 10g coarse salt
- fine salt
- black pepper
- French clean the lamb rack, removing excess fat from the rack & bones.
- Sauté chopped onion & the breyani spice in some butter and add in the rice and cook for 30 seconds mixing.
- Add in water to cover the rice and allow cooking until soft.
- Season and keep to the side.
- Clean the baby aubergines and pat dry.
- Mix the masala spice in a little oil and add in the aubergines.
- Coat well and season with salt. Place in a roasting pan and roast until soft.
- Chop onion, garlic and tomato fine and add to the yogurt.
- Add in chopped coriander, lemon rind from the lemon and season with the juice, salt and pepper
Cooking & Plating:
- In a hot pan seal the lamb rack fat side down until golden brown.
- Place in the oven at 200 C until cooked medium rare, remove from the oven and allow resting for 5 min.
- Warm the rice through adding a small knob of butter.
- Place in a cup and keep warm.
- Slice the lamb rack into 4 cutlets.
- To the top left of the plate turn the rice out and remove the cup.
- Place the 4 cutlets against the rice.
- Spoon the 3 baby aubergines next to the lamb and drizzle with some of the oil.
- Place the yoghurt around the plate and garnish with some coriander leaves.
- Serve immediately & enjoy!
“Let me know if you try this at home, I’d love to hear how it goes” – Ed