Name: Ginger spiced lamb cutlets with turmeric, carrot and coconut rice
Prep time: 40 min
Cook time: 55 min
Total time: 95 min
Yield: 4
Ingredients: 12 (800g) french-trimmed lamb cutlets (see Cook’s Tip); 1 Tbsp finely grated fresh ginger; 2 garlic cloves, crushed; 1/4 cup extra virgin olive oil; Sea-salt flakes and freshly ground black pepper, to season; 1 brown onion, chopped; 1 tsp ground turmeric; 1 1/2 cups basmati rice; 2 1/4 cups water; 165ml can coconut milk; 1 bunch dutch (baby) carrots, scrubbed, halved; 1/4 cup chopped coriander, plus extra sprigs to serve; Roasted tomato sauce; 2 tomatoes; 1 red capsicum; 2 garlic cloves, unpeeled; 1 Tbsp extra virgin olive oil; 1 long red chilli, roughly chopped; 1/3 cup blanched almonds, toasted; 2 tsp sherry vinegar

Spiced lamb cutlets are the perfect way to show off your cooking skills without doing any of the hard work. While there’s lots of resting time involved, this flavourful dinner is well worth the wait.

Ingredients

12 (800g) french-trimmed lamb cutlets (see Cook’s Tip)

1 Tbsp finely grated fresh ginger

2 garlic cloves, crushed

1/4 cup extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

1 brown onion, chopped

1 tsp ground turmeric

1 1/2 cups basmati rice

2 1/4 cups water

165ml can coconut milk

1 bunch dutch (baby) carrots, scrubbed, halved

1/4 cup chopped coriander, plus extra sprigs to serve

Roasted tomato sauce

2 tomatoes

1 red capsicum

2 garlic cloves, unpeeled

1 Tbsp extra virgin olive oil

1 long red chilli, roughly chopped

1/3 cup blanched almonds, toasted

2 tsp sherry vinegar

Method

Step 1

Place lamb in a single layer in a large, shallow ceramic or glass dish. Combine the ginger, garlic and 2 tablespoons olive oil. Spoon over lamb and rub all over. Cover and refrigerate for 6 hours or overnight.

Step 2

To make the roasted tomato sauce, preheat oven to 200°C/180°C fan-forced. Line an oven tray with baking paper. Place tomatoes and capsicum on tray, then drizzle with oil. Wrap garlic in foil and place on tray. Roast for 30 minutes or until charred all over, turning over the vegetables halfway through so they cook evenly. Set aside to cool for 20 minutes. Carefully remove the cooked skins. Place tomatoes, capsicum and garlic flesh in a blender. Add chilli and almonds. Process until finely chopped. Add vinegar. Process until smooth. Season well, then set aside to cool.

Step 3

Heat remaining 1 tablespoon oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add turmeric and rice. Cook for 30 seconds. Add water and coconut milk. Stir well to combine, then season. Bring to the boil. Cover tightly and reduce heat to low. Simmer for 20–22 minutes, until the rice is tender and the liquid has absorbed. Remove pan from heat and let it stand, covered, for 10 minutes. Fluff rice with a fork. Keep warm.

Step 4

Meanwhile, heat a barbecue or chargrill pan on medium-high heat. Cook lamb for 3–4 minutes on each side, for medium, or until cooked to your liking. Set the lamb aside for 5 minutes to rest. Drizzle carrot with extra oil, chargrill for 3–4 minutes or until tender.

Step 5

Gently stir chopped coriander and carrot through the warm rice. Serve lamb with the rice, coriander sprigs and the roasted tomato sauce.

Cook’s tip

French trimming is when you take the fat and meat off the bone of the cutlet, giving it a neat look. It won’t affect the recipe if you don’t do it.

lamb cutlets thrown on baby carrots with small bowl on plate with rice in it — *(Photography: Tim Roberts, Styling: Lucy Busuttil, Food preparation: Clare Maguire, Recipes: Kim Coverdale and Sarah Murphy)*

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Kim Coverdale