Spiced lamb rack with coconut saffron pilaf

Prep 0 h : 15 m
Cook 0 h : 30 m


  • 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

    Carrot salad

    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.