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 mins, 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 mins. Add the ground spices and vinegar and mix to a paste. Bring to the boil, then reduce the heat and simmer for 5 mins, 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 mins, until the fat renders and your kitchen smells of roast lamb.
- Meanwhile, parboil the potatoes in a large pan of boiling water for 10 mins. 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 mins (for medium-rare meat). Remove and leave to rest for 10 mins. Mix the potatoes and chickpeas with the yogurt and coriander. Serve whole racks as a grand centrepiece or slice into cutlets, then tuck in.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
This is a recipe extract from My Kind of Food, photographed by Gareth Morgans.