Baby Rack of Lamb with Indian Spices, Yoghurt Chutney and Spiced Basmati Rice

Mix all the spice rub ingredients together and rub over the lamb racks. Cover and refrigerate for at least 2 hours.

Meanwhile prepare the rice. Wash the rice in several changes of water. Cover with water and leave to soak for half an hour.
Drain and leave in the sieve for a further 10 minutes.

Combine all the ingredients for the yoghurt chutney together in a bowl and refrigerate until ready to serve.

Preheat oven to 220ºC.

Heat the oil in a heavy-based saucepan and fry the onion gently until soft. Add the garlic, chilli, salt, and garam masala, and fry for 1 minute longer. Add the rice and continue stirring gently for 3-4
minutes. Pour in the chicken stock and bring to the boil. Stir once, put the lid on, and turn down to the lowest possible heat.

Simmer for 20 minutes without disturbing, then turn off the heat and leave for another 10 to 15 minutes.

Once the rice is cooking, place the lamb in a roasting pan and wipe any marinade off the bones to prevent them from burning.

Roast for 12-15 minutes, remove from the oven, and transfer to a warm plate. Allow to rest, lightly covered with a clean cloth, for 5-10 minutes.

To Serve: Cut each lamb rack in half. Spoon the rice onto 6 plates and top each with 2 small racks. Serve with yoghurt chutney and warm naan bread on the side. Serves 6

Wine Match: Greenhough Hope Vineyard 2002 Pinot Noir (Nelson).