| Created by | Spinneys |
| Prep time | 30 minutes |
| Marination time | 1-4 hours |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 1171 |
| Fat | 69.1g |
| Saturates | 30.6g |
| Protein | 94.3g |
| Carbs | 38.8g |
| Sugars | 14.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCrush the garlic cloves. In a small bowl, combine the garlic, mango pickle, honey, soya sauce, fine cumin, fine coriander, ½ tsp turmeric, ½ tsp salt and ½ tsp pepper to make the glaze.
Place the ribs in a dish or zip-top bag. Pour the glaze over the lamb, ensuring it is well coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for maximum flavour. Remove it from the fridge one hour before you intend to cook it.
Meanwhile, prepare the aloo ko achar. Halve the potatoes and place them in a large pot of cold water with the salt. Bring the water to a boil over a high heat. Once the water reaches a rolling boil, reduce the heat to medium and let the potatoes simmer. Cook for approx. 10-15 minutes or until the potatoes are fork-tender. Test by inserting a fork into a potato – it should go in easily. Drain the potatoes and set aside to cool. Once cooled, dice and place in a large bowl. Dice the cucumber. Finely slice the red onion. Finely chop the chillies and coriander. Add these ingredients to the bowl with the diced potatoes.
Heat the oil in a small pan over a medium heat. Add the cumin seeds and mustard seeds. Once the seeds start to splutter, add the turmeric powder and red chilli powder. Stir for a few seconds to infuse the flavours into the oil. Pour the spiced oil mixture over the potato and cucumber mixture. Juice the lemon and drizzle over the salad. Season with the salt flakes. Toss well to combine all the ingredients. Set aside to allow the flavours to infuse.
Preheat the barbecue to a medium-high heat, approx. 200°C.
Place the lamb on the grill, fat-side down, to sear the meat and render some of the fat. Sear for approx. 2-3 minutes until a golden-brown crust forms. Using tongs, flip the rack and sear the other side for a further 2-3 minutes. Move the rack of lamb to the cooler part of the grill or reduce the heat to medium-low. This indirect grilling method allows for more gentle cooking and even heat distribution. Close the grill lid and continue cooking the lamb until it reaches your desired level of doneness. Insert a meat thermometer into the thickest part of the meat, away from the bone, to check the internal temperature. Once the desired temperature is achieved, remove the lamb from the grill and allow it to rest for approx. 5-10 minutes.
Slice the lamb rack into ribs and serve with the aloo ko achar and extra mango pickle.
