Recipe: Lamb Rack with Breyani Rice

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.

lamb rack with breyani rice raw ingredients

Photo credit: Nick Voutsas

Box Ingredients:

  • 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

Common Ingredients:

  • 1 onion
  • 100g butter
  • 100ml olive oil
  • 2 cloves fresh garlic
  • 10g coarse salt
  • fine salt
  • black pepper

Preparation:

  1. French clean the lamb rack, removing excess fat from the rack & bones.
  2. Sauté chopped onion & the breyani spice in some butter and add in the rice and cook for 30 seconds mixing.
  3. Add in water to cover the rice and allow cooking until soft.
  4. Season and keep to the side.
  5. Clean the baby aubergines and pat dry.
  6. Mix the masala spice in a little oil and add in the aubergines.
  7. Coat well and season with salt. Place in a roasting pan and roast until soft.
  8. Chop onion, garlic and tomato fine and add to the yogurt.
  9. Add in chopped coriander, lemon rind from the lemon and season with the juice, salt and pepper

Cooking & Plating:

  1. In a hot pan seal the lamb rack fat side down until golden brown.
  2. Place in the oven at 200 C until cooked medium rare, remove from the oven and allow resting for 5 min.
  3. Warm the rice through adding a small knob of butter.
  4. Place in a cup and keep warm.
  5. Slice the lamb rack into 4 cutlets.
  6. To the top left of the plate turn the rice out and remove the cup.
  7. Place the 4 cutlets against the rice.
  8. Spoon the 3 baby aubergines next to the lamb and drizzle with some of the oil.
  9. Place the yoghurt around the plate and garnish with some coriander leaves.
  10. Serve immediately & enjoy!

 

“Let me know if you try this at home, I’d love to hear how it goes” – Ed

lamb rack with breyani rice

Photo credit: Nick Voutsas

9 Replies to “Recipe: Lamb Rack with Breyani Rice”

  1. Oh Wow. A ‘deconstructed biryani’. How innovative. And the eggplant is such a a sweet surprise. Love it.

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