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Chaamp Taazdaar

11 September 2006

(Twice-cooked barbecued rack of lamb)

Serves four

Ideally prepare frenched racks of lamb from milk-fed lamb or goat but a seven-bone rack from a slightly larger lamb is also excellent.

INGREDIENTS

2 frenched racks of lamb
Olive oil

First marinade

2tsp chilli powder
Salt
40g puréed ginger
20g puréed garlic
120ml red wine vinegar

Studding

12 cloves
12 slivers garlic
16 black peppercorns

Braising

Oil
15g basil
3 green and 2 black cardamoms
5cm piece ginger
3 bay leaves
12 rose petals

Second marinade

60g yogurt
60ml paneer
60ml cream
8g chopped basil

The masala

3/4tsp roasted and ground black peppercorns
1/2tsp mango powder
1/4tsp fenugreek powder
1/4tsp allspice powder
1/8tsp rose petal powder
Black rock salt

METHOD

Remove all fat from the lamb, wash and pat dry.

Using the ingredients of the first marinade massage the meat forcefully with the chilli powder then with salt then combined pastes and finally the vinegar. (One by one is important.) Chill for 30 minutes.

Stud the deep muscle with the studding ingredients. Rub with oil. Put in a baking tray with water to cover.

Bring to the boil on top of the range add all the braising ingredients then braise in the oven at 80C for 21/2 hours. Brush joints with olive oil and reserve.

Blend the second marinade ingredients rub over the racks and chill for 30 minutes or more but remove from fridge at least 10 minutes before roasting. Run a skewer down each rack keeping them as close to the bones as possible. Roast in a moderately hot tandoor for five to six minutes remove baste with oil and roast for two minutes more.

Combine the ingredients for the masala. Brush lamb with butter. Sprinkle the masala over it.

(If you don't have a tandoor put on a rack above a hot chargrill and cover. Roast for seven to eight minutes turning once brush with oil and grill uncovered till done.)

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