I like to make meals extra special on weekends especially Friday nights, when we are together as a family. Nava’s yogurt lamb curry reminded me that I haven’t cooked lamb from a while and I thought before my husband ask me I should surprise him with a lamb dish. I went little over the top and made the rack of lamb with chutney marinade along with sherried beans. The whole meal sound like it would take a long time to cook but in fact it was on the dinner table in less than an hour. And don’t forget I also made chocolate marmalade mousse for desert.
Rack of lamb has a delicate flavor and showy appearance and makes a beautiful main dish for a tasty meal. It is typically served medium rare (125-130°0. leaving the interior meat pink and juicy for the best flavor. I always prefer to marinate my meat a day ahead of time and then just finish it off when it is time to eat. However, I did not have any lamb meat in my freezer. I bought it on Friday evening , thawed under running water, pat dried and then marinated in chutney mixture for an hour. If you haven’t done chutney marinades before, try once and it will become your favorite seasoning. Peach chutney helped in tenderizing the meat as the dry spices and kasoori methi infused a lovely flavor.
I cooked the meat, first in pan for a brown crust, preserving the tender meat, then roasted in oven to cook to medium rare. I was in the mood of making it a perfect meal as I know how much my husband enjoy these kind of meat dishes that are rare in my cooking. I decided to sauté fresh beans that I picked from nibblers and have reached up and over the fence, which my neighbors are also enjoying. This week it gave me one good batch of beans sufficient for 5 people. I am hoping to get few more batches before winter sets in. We enjoyed the appetizing meal of lamb with sherried green beans and sprouted rice and quinoa blend.
RACK OF LAMB WITH CHUTNEY MARINADE AND SHERRIED BEANS
serves3
Ingredients:
1 rack of lamb trimmed and frenched (8 ribs)
2 tbsp fruit chutney(I used peach)
1 tbsp sherry(cooking wine)
3/4 tbsp+an extra1 tbsp of olive oil
1/2 tsp crushed kasoori methi(dry fenugreek leaves)
salt as per taste
1 1/2 tsp cumin seeds 1tsp coriander seeds
1/2 cup chicken stock
1 tbsp sour cream
1/2 tsp sugar
Sherried Beans
400g green beans
1 tbsp ground ginger and garlic
salt and pepper to taste
1 tbsp butter with one tsp olive oil
1/4 cup sherry
Method:
Dry roast cumin and coriander seeds in a pan. Powder it in coffee grinder.
Season with salt, pepper and kasoori methi. Blend fruit chutney, 3/4 tbsp olive oil, cumin and coriander powder, pinch of salt and red chili powder.
Trim any excess fat from lamb. Cut 7 small slits in the top (between ribs) of the lamb and at the bottom with a small, sharp knife. Place the lamb in a glass dish. Rub it all over with the chutney marinade, cover and allow it to sit for an hour or overnight.
Rinse green beans and snap off ends. Bring a pot of water to a boil and simmer green beans in water for 3 minutes(if fresh). Immediately drain the green beans in a colander and plunge it into ice cold water. Take the colander out after 5 minutes.
Heat a nonstick pan on medium heat with a tbsp of oil in it. Sear lamb on both sides until a brown crust begins to form, about 2-3 minutes on each side. Transfer the lamb rack to a baking pan, with the fat side up. Roast for 15-20 minutes(medium rare).
While the lamb is in the oven add chicken stock, sour cream and sugar to the pan (in which you seared lamb). Let that boil away, whisking continuously till it is about 1/3cup left. Remove the gravy in a cup. ( I eyeballed the ingredients for gravy, you can adjust according to your taste. Add flour chutney whatever you like).
Heat another pan with butter and oil. Add ground ginger and garlic. Let it brown a bit. Stir in green beans and sherry. Sprinkle salt and pepper. Cook until the sherry almost evaporates.
Once the lamb is done transfer it to a cutting board. Allow to rest for 5 minutes. Slice between the bones to cut lamb into chops. Serve it with rice and sherried green beans.
Amelia
Hi Balvinder, wow… lovely lamb dish. Look so tempting, wish I can have some now. LOL
Love your classy display, 2 thumbs up for you.
I have yet to cook lamb in my kitchen, not much confident. 🙁
Well, hope I’ll try it out one fine day.
Have a nice day.
cookingvarieties
Hi balvinder and how are you? I am back to blogging after my net connection is ok
wow, mouth watering lamb..makes me bookmark this recipe right away..chutney is special. have a nice day
yummychunklet
Definitely a tasty way to stay gluten-free, with delicious lamb!
Jennifer
Oooh, that looks fabulous! I love lamb and grew up on it!
Guru Uru
I can imagine your children looking forward to this extra special meal my friend, so hearty 😀
Cheers
Choc Chip Uru
Tina (PinayInTexas)
Ohhh, Balvinder…this looks fabulously delicious! How I wish my husband would eat lamb!
Viviane Bauquet Farre
Marvelous plating and photography, Balvinder. A very clean, professional, and well-presented bistro style dish. Always a pleasure dropping in to see what’s cooking!
Julie
Looks mouthwatering,delicious!!
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Inside a British Mum's Kitchen
What a fabulous meal! rack of lamb is truly a treat! yours looks wonderful! really love this 🙂
Mary x
Lizzy Do
What a fantastic dinner!!! I love the idea of adding chutney to a marinade…so yummy!
Anne Regalado
Mmmmmm ! I bet the whole family really enjoyed this wonderfully delicious dish ! I have yet to cook lamb 😛 I’ve been eyeing this rack of lamb at the market for quiet sometime now but haven’t got the nerve to actually buy and cook it ! lol
Minnie@thelady8home
What a fantastic recipe Balvinder! I am bookmarking it. I love chutney marinades, and add kasori methi, and it’s guaranteed yumm. Love it!!!!
Jenn Kendall
what a fantastic meal! looks soooo delicious!
Marina@Picnic at Marina
Balvinder, your dish looks lovely! I was looking at the rack of lamb this morning thinking how to prepare it, and you gave me a great idea. Thanks! 🙂
Shirley Tay
Another wonderful post, my dear. Sadly, I don’t take lamb. I love the bonding with your family. Just had a bonding session with my son making popcorns. So much fun!
Angie's Recipes
I have never cooked lamb before…This looks fantastic!
Diane Balch
This is a very impressive meal right down to the sherry in the green beans…beautiful. Thanks for sharing it on foodie friday.
Navaneetham Krishnan
I am so honored you mentioned and linked my lamb curry. Now you are killing me with your rack of lamb. We simply love lamb Bal but I try to cut down on meat, difficult is it but too much of meat at our age is not advisable. Buying good cuts of rack of lamb is quite difficult where I am staying and I need to get to the bigger supermarkets in the city. When I am able, I must try your recipe and you know what, my other half will be smiling in glory tasting them.
mylittleitaliankitchen
Rack of lamb can be quite expensive but, my God, is sooo tasty! It is a real treat. I love the way you have cooked it and presented it. Take care.
Nami | Just One Cookbook
Wow that’s a great meal! My husband loves lamb but I didn’t grow up eating lambs so the flavor and aroma bothers me a bit. With these nice spices I bet this lamb is delicious. You cooked it perfectly with nice chars!
Helene Dsouza
Like Nami I didnt grow up with lamb as well and honestly I don’t remember the last time I tried this meat. Its so unusual here and even in austria. Interestingly you added peach chutney, now I really want to know what it tastes like!
Vicki Bensinger
I love rack of lamb and haven’t made it in ages. MY kids disiked it when they were younger and I just got away from making it. Now you’ve inspired me. This would be a great dish to make for Sunday night dinner. Very pretty and succulent!