“This recipe is one I used many, many years ago,when I still lived in Adelaide. I came across the recipewhile revisiting recipes to be chosen for this book. Afterpreparing and serving this meal again I decided it wasdefinitely still relevant today. “Don’t be put off by the list of ingredients – they are alltype of staples that can be kept in the pantry. The finished dish has a ‘glamorous’look on the plate.

Preparation and cooking time 1hr 30 mins

Serves 6

Ingredients

Lamb

Sea Salt

Olive oil

8 chop - Large rack of lamb 

Curry Paste 

½ tbls coriander powder 

½ tbls cumin powder 

1 tbls curry powder - Madras style 

3 garlic cloves 

1 onion 

2 - 3 chillies - depending on heat requiredand type of chillies used 

1 tsp turmeric 

4 cms knob of ginger – approximately 

Curry Sauce 

1 quantity of curry paste 

1 cinnamon stick 

1 tbls tomato paste 

1 tbls peanut butter 

400 mls coconut milk 

1 tbls brown sugar 

handful curry leaves - optional 

juice 1 lemon 

½ cup waterdash of light oil - e.g. - rice bran 

Garnish

 a handful of coriander leaves

 spring onions and chilli strips

 chopped peanuts

Curry Sauce 

1. Blend all the ingredients for the curry paste in afood processor or equivalent.

 2. H eat a heavy based sauté style pan, add a dashof oil and when hot add the curry paste and cookfor 2 - 3 minutes. 

3. A dd the tomato paste, peanut butter, sugar,lemon juice, cinnamon stick, coconut milk andwater. Stir to combine and bring to the boil. 

4. Simmer for approximately 30 - 40 minutes (tillthick). Stir occasionally. 

5. Once the desired consistency has been achieved,turn off the heat. 

6. Reheat when ready to serve.

 Lamb 

7. Preheat your oven to 200C. Mix the sea salt and olive oil together and lightly season the lamb racks. 

 8. Heat a heavy-based frying pan on the stove until hot. Add a drizzle of olive oil and place the lamb racks in the hot pan and sear all the sides. Once well coloured, remove the lamb racks and place on a rack in a roasting tray. 

 9. Roast the lamb in the oven for about 20-25 minutes. This should produce a medium rare lamb rack. Remove from the oven, season with the remaining sea salt and olive oil. Allow to rest for 10 minutes before cutting and serving. 

To Serve 

10. Reheat the curry sauce. 

11. Place the lamb and sauce on a warm plateand garnish with coriander leaves, spring onions,chilli strips and peanuts.

TIPS

• The Curry Sauce can be made well in advance – in factthe flavours improve if made the day before needed. 

• Don’t limit the sauce to being served with only lamb.It goes beautifully with pork cutlets or fillet, duck or aselection of steamed and roasted vegetables. 

• I have suggested using a rack of lamb with four chops,but to some this maybe too much meat. This is personaltaste and will depend on the number of courses beingserved and the size of the racks.