 | Roasted Lamb with Baharat and Mango Sambal Yogurt2 servings Peng S. Looi / Executive Chef and Culinary Consultant, Noosh Nosh, Louisville, KY; Photo by Peng S. Looi |
| For the lamb: | |
| • | 2 lamb racks, French-style |
| • | 3 tbsp. Baharat (Arabic spice mix) |
| • | Olive oil |
| For the Baharat mix: | |
| • | 1 cup freshly ground pepper |
| • | 1 cup paprika |
| • | 1 cup cumin, ground |
| • | 1/2 cup coriander, ground |
| • | 1/2 cup cloves, ground |
| • | 1/2 cup allspice, ground |
| • | 2 tbsp. nutmeg, ground |
| • | 2 tbsp. cinnamon, ground |
| • | 2 tbsp. cardamom, ground |
| Method for the lamb and Baharat mix: | |
| 1. | Rub Baharat mix evenly onto lamb racks and reserve in refrigerator for an hour. |
| 2. | In a medium pan on high heat, add 3 Tbsp. olive oil and sear the lamb for three minutes on each side. Place the lamb in a pre-heated oven at 375F for four minutes. Remove and rest for three minutes. Cut rack between the bones into chops. |
| For the Mango Sambal Yogurt: | |
| • | 5 tbsp. The Perfect Purée Mango Puree, thawed |
| • | 4 tbsp. yogurt |
| • | 1 tsp. fresh lime juice |
| • | Dash of salt and pepper |
| • | 1 tsp. sambal oelek |
| Method for the Mango Sambal Yogurt: | |
| 1. | In a non-reactive bowl, add all ingredients and mix well. |
| For the vegetables: | |
| • | 2 cups diced vegetables |
| • | 1 tsp. minced garlic |
| • | Salt and pepper |
| • | 1 tbsp. rice wine |
| Method for the vegetables: | |
| 1. | Heat a small sauté pan, add 1 Tbsp. olive oil and the minced garlic. When the garlic sizzles, add the diced vegetables and salt and pepper to taste. As the vegetables turn translucent, deglaze with the Chinese rice wine. |
| Assembly: | |
| 1. | Place vegetables to one side of a round plate. Spoon yogurt sauce on opposite side of plate and assemble lamb chops over vegetables. |
| 2. | Serve immediately. |