A modern dish inspired by the flavours of India. Lightly spiced and complemented by coriander and mint, two of the best pairings with lamb.
2 lamb racks
200 g beluga or puy lentils
3 sprigs thyme
1 bunch coriander
1 bunch mint
250 ml natural yoghurt
1-2 tablespoons garam masala
coriander cress, to garnish
Begin by making the coriander and mint dressing. Place the herbs in a blender. Add enough olive oil and blend to a dressing. Season with salt and pepper and set aside.
Finely chop the shallots. Heat a pan over medium heat with 2 tablespoons olive oil and sweat the shallots for 5 minutes. Add the lentils and thyme and fry for a further minute. Add water to cover, bring to the boil and simmer gently for 15-20 minutes until the lentils are cooked but still have a bite. Drain off the water, season with salt and pepper and about 2-3 tablespoons olive oil. Set aside.
Season the lamb cutlets with salt and pepper. Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the lamb, fat side down until the fat has rendered down as much as possible and is golden brown. Turn over on to the meat side and fry for a further 1-2 minutes. Transfer to an oven tray and roast in a 200 oven for 15-17 minutes. Remove the lamb from the oven and allow to rest for at least 10 minutes lightly covered with a piece of aluminium foil.
Mix the natural yoghurt with garam masala to taste. Season with salt and pepper and 1 tablespoon olive oil.
Slice the lamb racks into cutlets. Divide the lentils between 4 plates. Lay 3-4 cutlets on each plate. Spoon over the coriander & mint dressing, masala yoghurt and top with the coriander cress.