Rajasthani roast rack of lamb with corn sauce

Vivek Singh

Vivek Singh

24th September 2013
Vivek Singh

Rajasthani roast rack of lamb with corn sauce

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Rajasthani roast rack of lamb with corn sauce recipe below as tried and tested by our professional chefs. The silky corn sauce is common to much of Rajasthani cuisine and by combining the corn at two stages varying textures are experienced. Serves 4


  • 2 lamb racks, fat trimmed off and cut into two each
  • ½tsp red chilli powder
  • 1tsp salt
  • 20ml corn oil
  • 1tbsp ginger and garlic paste
  • For the sauce:
  • 80ml ghee or clarified butter
  • 8 cloves
  • 2 large black cardamoms
  • 1 bay leaf
  • 2 onions peeled and chopped finely
  • 1 tbsp fresh garlic paste
  • 6cm ginger peeled and chopped
  • ½tsp turmeric powder
  • 100gm finely diced lamb trimmings (left over from preparing the racks)
  • 200g corn kernels (either cut from a boiled cob or simply frozen)
  • 2tbsp natural yoghurt
  • 1tsp salt
  • 50g fresh coriander chopped
  • juice of one lemon
  • 150ml lamb stock or boiling water


For the sauce:
Heat the ghee or clarified butter in a heavy-bottomed pan. Add the cloves, black cardamom and bay leaf. When they start to crackle, add the onions and cook on a medium heat until they start to turn golden.
Add the turmeric and salt and sauté briskly for a minute, taking care that the dry spice does not start to burn, then add the garlic and stir for a further couple of minutes.
As soon as the fat starts to separate, add the diced lamb and cook until the meat turns slightly brown and starts to get seared on the outside - approx. 4-5 minutes.
Add three quarters of the corn kernels and all the yoghurt and cook on a slow heat for around 30 minutes until the corn is nearly mashed and the sauce starts to become very thick. Add the lamb stock or water.
Bring back to the boil and add the chopped ginger and coriander, then add the remaining corn kernels for texture. Reduce to a medium heat for a further 10 minutes. Check for seasoning and finish with a squeeze of lemon juice.
For the racks of lamb:
Marinate the racks with salt, oil, red chilli powder and ginger and garlic pastes, then leave aside for 20-30 minutes.
To cook the rack, heat a heavy pan with a little bit of oil.
Sear the rack over medium heat for three minutes
Turn it over and cook another three minutes.
Finish in an oven on 175 degrees C for 6-7 minutes and rest the meat for another 3-4 minutes before slicing evenly and placing over the sauce.
Serve with pilau rice.

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