Posh curry cutlets
Give your Sunday roast a bit of a kick! The madras sauce works wonderfully with the cutlets and the chickpeas make a nice addition on your plate.
Serves 6-8Prep: 10 minutesCook: 35 minutes
2x 8-bone racks of lamb, trimmed of sinew at the bottom24 Charlotte potatoes, peeled 400g tin of chickpeas, drainedA good quality jar of shop bought madras paste (around 280g)200ml thick Greek yoghurtA small bunch of coriander, chopped
Heat the oven to 200C/180C fan/gas 6.
Score the fat on the racks of lamb deeply. Place the racks, fat-side down, in a cold frying pan.
Turn the heat up to medium and leave for a good five minutes, until the fat renders and your kitchen smells of roast lamb.
Meanwhile, par-cook the potatoes in a large pan of boiling water for just 10 minutes. Drain and transfer the potatoes to a roasting tin. Add the chickpeas and a tablespoon of the curry paste and mix well. Spread the potatoes and chickpeas evenly over the roasting tin.
Rub the remaining curry paste (reserving 2 tbsp for the yogurt) all over the lamb, and then put the racks of lamb fat-side up on top of the potatoes. Cook in the oven for exactly 25 minutes (while cooking do not open the oven door).
Remove from the oven and leave the lamb to rest for 10 minutes.
Mix the potatoes and chickpeas with the yoghurt mixed mixed with the reserved 2 tbsp madras curry paste and coriander, then serve.