Roasted Lamb with Baharat and Mango Sambal Yogurt

2 servings

Peng Looi, Executive Chef at Asiatique in Louisville, KY

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 sauce:
    • 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 sauce:
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.
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.