Rack of Lamb with Masala Mash – Rajah Spices

Ingredients

• 4 three bone lamb racks, French trimmed
• 2-3 rosemary sprigs, garnish, optional
• 10 asparagus sticks, blanched and lightly sautéed in oil, salt and pepper, optional
• small pot of gravy, optional
• 2 small finger green chillies, made into a paste
• 5 tbsp extra virgin olive oil
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tbsp white vinegar
• 2 tsp dried fenugreek leaves (crushed)
• 1 tsp tomato puree
• 1 tsp salt
• 1 tsp coarse black pepper
• 1 tsp coriander seeds
• ½ tsp red chilli powder
• ½ tsp garam masala
• ½ tsp Rajah Garlic and Coriander Seasoning
• ½ tsp lamb seasoning
• 4/5 large potatoes or about 1kg
• 45g garlic butter
• 1 tsp cumin powder
• ¼ tsp black pepper
• ¾ tsp salt and extra for boiling potatoes
• 150g cheddar cheese, grated
• 30ml double cream
• 20ml milk