Fresh from his latest cookbook, My Kind of Food, celebrity chef and Masterchef judge John Torode shares his gorgeous recipe for madras-spiced lamb. In his words 'should there not be any time to make the madras from scratch, use a good-quality jar of paste instead.' Give this easy lamb recipe a go for your next weekend feast.
To make the madras paste, put the spices in a dry pan over a high heat and toast for about 2 minutes, until fragrant. Grind to a powder using a mortar and pestle or a spice grinder. Using a mortar and pestle or a food processor, purée the onion, garlic and ginger.
Place a large, heavy-based frying pan over a medium heat and add the butter, oil and onion purée, then cook for 2 minutes. Add the ground spices and vinegar and mix to a paste. Bring to the boil, then reduce the heat and simmer for 5 minutes, until bubbling, fragrant and the paste starts to split.
Preheat the oven to gas 6, 200°C, fan 180°C. Score the fat of the lamb. Place the racks, fat-side down, in a cold frying pan. Turn the heat to medium and leave for 5 minutes, until the fat renders and your kitchen smells of roast lamb.
Meanwhile, parboil the potatoes in a large pan of boiling water for 10 minutes. Drain and transfer to a roasting tin. Add the chickpeas and a tbsp of the curry paste, then mix well. Spread the potato mixture evenly over the roasting tin.
Rub the remaining curry paste all over the lamb, then put the racks, fat-side up, on top of the potatoes. Roast for 25 minutes (for medium-rare meat). Remove and leave to rest for 10 minutes. Mix the potatoes and chickpeas with the yogurt and coriander. Serve whole racks as a grand centrepiece or slice into cutlets, then tuck in.