Spiced lamb rack with coconut saffron pilaf
1 tsp each cumin seeds and coriander seeds, coarsely crushed
½ tsp garam masala
4 lamb racks, each with 3 cutlets
30ml olive oil
To serve: Thick natural yogurt, coriander and lime wedges, to serve
Coconut saffron pilaf
2 tbsp olive oil
½ onion, finely chopped
A pinch of saffron threads
200g (1 cup) basmati rice
250ml (1 cup) chicken stock
100ml coconut milk
40g toasted coconut
50ml olive oil
2 tsp black mustard seeds
1 sprig curry leaves
1 garlic clove, finely chopped
2 carrots, coarsely grated or shredded
¼ Spanish onion, thinly sliced
Juice of 1 lime, or to taste
For coconut saffron pilaf, heat oil in a saucepan, add onion and sauté until tender, 4-5 mins, then add saffron and rice and stir to combine.
Add stock, coconut milk and 200ml boiling water, season to taste, bring to the simmer, cover with a tight-fitting lid, reduce heat to low and cook without removing lid for 15 mins.
Turn off heat and stand for 5 mins to steam, then stir in toasted coconut.
Meanwhile, preheat oven to 220°C. Combine spices in a bowl with ½ tsp sea salt.
Heat oil in a large frying pan, add lamb and brown well all over, 3-4 mins, season to taste with spice mixture and roast until cooked to your liking, 4-5 mins for medium rare.
Set aside to rest.
Meanwhile, for carrot salad, heat oil in a small saucepan over medium-high heat, add mustard seeds and cook until they start to pop, 1 minute.
Remove from heat and add curry leaves and garlic (be careful, oil will spit).
Combine oil mixture in a bowl with remaining ingredients, season to taste and toss to combine.
Serve the carrot salad with spiced lamb, pilaf, yogurt, coriander and lime.