Crispy Duck Breast
with celeriac panna cotta, pea ragout, pear & marsala jus
12 lamb cutlets or 2 x 8-bone racks of lamb
Green chutney, to serve
Raw onion rings, to serve
Lemon wedges, to serve
2 teaspoons chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
½–1 teaspoon salt, or to taste
2 tablespoons mustard oil or vegetable or canola oil
2 tablespoons white vinegar
125 g (4 oz/½ cup) plain yoghurt
If you are using the racks of lamb, cut each rack into 4 x 2-bone portions. Using a very sharp knife, remove one bone completely from each portion and scrape away the meat and fat at the top of the remaining bone to provide a clean ‘handle’. Alternatively, ask
your butcher to do this for you.
To make the marinade, mix together the chilli powder, cumin, coriander, turmeric, salt, oil and vinegar in a large shallow bowl.
Add the lamb cutlets to the marinade and coat well. Cover and put in the refrigerator to marinate for 1 hour.
Stir the yoghurt through the marinade, making sure it is mixed thoroughly and coats the lamb. Refrigerate for a further 1 hour.
Preheat a barbecue, chargrill pan or grill (broiler) to a high heat. Remove the lamb from the marinade and barbecue or grill on one side until sealed and seared, about 2 minutes for the thin cutlets, and about 4 minutes if you are using the thick, ‘double’
Turn the cutlets and cook for about a further 2 minutes for thin cutlets, and about 4 minutes for thick cutlets. The cutlets are ready when they are seared on the outside but pink and juicy inside – about 4 minutes in total for the thin cutlets and 8
minutes in total for the thick cutlets.
Serve with green chutney, onion rings and lemon wedges.