Lamb Rack with Rice This recipe needs to be started a day ahead.
Serves 8
in each rack (about 350g each), trimmed
2 tbsp peanut oil
Marinade Ingredients
1cm piece galangal, peeled & chopped
1 stick of lemongrass,
white part only, chopped
Grated rind & segments of 3 limes
1 tsp grated ginger
100g raw sugar
1 tsp ground chilli
2 fresh small red chillies, chopped
20 candlenuts or macadamias,
coarsely chopped
150g tomato paste
30g coriander roots,
washed well & finely chopped
Thai fish sauce to taste
Candelnut Sauce Ingredients
2 cm piece galangal,
peeled & finely chopped
1 clove garlic, crushed
1 tsp raw sugar
6 candlenuts or macadamias,
coarsely chopped
1 cup coconut cream
1 tsp ground chilli
Dirty Rice Ingredients
2 tbsp peanut oil
2 cloves garlic, crushed
4 shallots, chopped
100g chicken livers,
cleaned & chopped
100g minced pork bolly
10g dried shrimp, chopped
(available from Asian Supermarkets)
250g or 1 1/4 cups basmati rice,
soaked in plenty of water overnight
2 cups chicken stock
Marinade
Combine galangal, lemongrass, lime rind & segments, ginger, sugar, chilli &
candlenuts in a mortar & crush with a pestle until a fine paste forms (or process
ingredients in a food processor). Transfer paste to a glass or ceramic dish, add
remaining ingredients & fish sauce to taste & mix well. Add lamb & rub with paste
mixture, then cover & refrigerate overnight.
Lamb Rack
Heat peanut oil & pan fry lamb racks, in batches, for 1-2 minutes each side until
browned. Transfer to an oven tray & roast at 200C for about 15 minutes for medium rare
or until cooked for your liking.
Candlenut Sauce
Combine galangal, garlic, sugar & candlenuts in a mortar & crush with a pestle
until a paste forms (or process in a food processor until a paste forms).
Add coconut cream & chilli powder & mix well. Transfer to a heatproof bowl or double
boiler & cook, covered, over simmering water for 1 hour for flavours to develop.
Dirty Rice
Heat peanut oil in a heavy based saucepan, add garlic, shallot, chicken liver, pork
& dried shrimp & cook over medium heat until shallot is soft. Add drained rice to
cook, stirring, for 2-3 minutes. Add 1/2 cup chicken stock & stir until absorbed.
Continue adding stock 1/2 cup at a time, stiring constantly, & allowing each addition
to be absorbed before adding the next (this will take about 15-20 minutes). Cover
& stand for 5 minutes & then fluff.
Degree of difficulty:Medium/High
Keepability:Best eaten immediately.
Serve racks sliced with dirty rice & candlenut sauce.
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