I am a bad blogger.
But at the same time I also came up with a recipe for Turkish spiced lamb and used a second rack of lamb to create something that was just as wonderful. And I totally forgot to blog it.
I came up with this recipe about the time I discovered that there were absolutely loads of Turkish restaurants near my flat in Wood Green and that I really, really liked Turkish food. It was unlike anything I’d ever eaten before. It was like being punched in the mouth with heat and spice and flavour, but in a good way. Whereas my herby lamb was comforting and traditional and about as British as wellies splattered with mud after a Sunday walk in the woods, this Turkish spiced lamb was warm and complex and exciting.
By exciting, I mean I accidentally ate an entire rack of lamb to myself when I made it. I couldn’t help myself. It was just that good.
It takes very little time to prepare, but feels a bit like you’re treating yourself when you eat it. Donna and Tom would approve. I trim the fat from mine because I’m always trying to make things a bit healthier, but there’s no need if you don’t want to.
Serve with rice and salad. Most importantly, enjoy it. This is food meant for lingering over and licking your fingers clean of.
- 1 rack of lamb
- 3 tablespoons of tomato puree
- 2 cloves of garlic, very finely chopped
- 2 tablespoons of oregano
- 2 teaspoons of ground cumin
- 1 teaspoon of paprika
- Rice and salad, to serve
- The day before you'd like to cook your lamb, mix together the tomato puree and all the spices/flavourings. Remove the fat from the lamb (optional) and stab the meat all over with a very sharp knife. Rub in the spice mix, cover with cling film, and leave in the fridge
- Pre-heat the oven to 200C
- Brown the lamb on all sides in a hot frying pan. Remove and place on a baking tray
- Roast for 20 minutes for rare, 25 for medium-rare and 30 for well done. 25 is what I'd recommend if you want it cooked but still pink and juicy in the middle
- Cover loosely with foil for five minutes to rest, then carve and serve with rice and salad