in Recipes

Rack of lamb with chickpea puree

updated

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Ingredients for 4 servings:

  • 1 rack of lamb, approx. 350 g
  • 1 can chickpeas, approx. 400 g, 225 g drained weight
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp coriander powder
  • 1 pinch of ginger powder
  • 2 tsp chili paste, fermented
  • n. B. Oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Drain the chickpeas and reserve the liquid. Purée the chickpeas with all the spices. Add a little liquid if the purée is too thick. Preheat the oven to 200°C. Oil a baking dish. Cut the rack of lamb in half and place the two pieces together in the dish, interlocking the bones. Spread the chickpea purée on top. Roast the racks in the oven for about 40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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