Sambal Crusted Rack of Lamb with Green mango chutney

This is my signature dish for sure. I first cooked it on MasterChef and have brought it out at many private dining events and shows since. It’s a true representation of how I like to cook and the flavours of my culture. Decadent and delicious, what more do you want??

Time to create: 60 minutes

Ingredients

Rack of lamb

  • Desiccated coconut - 100g

  • Chilli flakes powder - 3 tsp

  • Flaky salt - 2 tsp

  • Anchovies - 3

  • Shallot - 1 

  • Curry leaves - handful

  • Coriander leaves - 30g

  • Limes - 1

  • 8 bone rack of lamb (ask your butcher to french trim it) - 1

  • Butter - couple of knobs

  • Dijon mustard - 2 tbsp

Green mango chutney:

  • Mint - 20g

  • Coriander leaves - 20g

  • Ginger - 1 inch

  • Green chilli - 1

  • Garlic cloves - 3

  • Mango - 1

  • Cumin seeds - 1 tsp

  • Lime - 2

  • Greek yoghurt - 2 tbsp

Method

  1. Start by making the sambal. Rehydrate the desiccated coconut by adding it to a bowl with 2 tsp boiling water. Cover and set aside. 

  2. Add 3 tsp of chilli flakes and 2 tsp flaky salt to a pestle and mortar and grind till you get a dark red powder - you can do this in a spice grinder if you have one.

  3. Add in three anchovies, a few curry leaves and a chopped shallot. Pound to a paste. 

  4. Finely dice a small handful of coriander leaves. 

  5. Add the paste and the chopped coriander leaves to the desiccated coconut and mix everything together well. Finish with the juice of a lime and a final mix. 

  6. Preheat the oven to 200°C. 

  7. For the lamb, score the fat side of the lamb rack in a tight criss-cross pattern. 

  8. Heat 1 tbsp oil in a frying pan on medium heat and place the rack of lamb fat side down. Keep heat on medium to allow the fat to render. Once the fat has rendered a bit and has picked up a lovely golden brown colour, turn up the heat to high and sear all sides of the lamb. 

  9. Once you’ve produced a crust all over, add a few knobs of butter into the pan and baste the meat. Remove the lamb from the pan.

  10. Coat the lamb in a layer of dijon mustard all over (not the bones). Evenly sprinkle the sambal onto a large roasting tray and roll the rack of lamb all around until it’s fully coated. Wrap the bones in foil to prevent them from burning and discolouring in the oven.

  11. Place onto a tray with a wire rack and into the oven for 20-30 minutes. The internal temperature should reach 54°C for a lovely medium cook. Allow the lamb to rest for at least 10 minutes before carving. 

  12. In the meantime make the chutney by adding coriander leaves, mint leaves, ginger, garlic, cumin, green chilli, the juice of 2 limes, greek yoghurt, the flesh of a mango and a good pinch of salt to a blender. Blend until smooth and vibrant green. 

  13. Carve the lamb once rested. Dunk the lamb lollipops into the chutney and enjoy.

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