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Marinated Outback Lamb racks with a sweet potato & apple curry

June 21, 2018



3 racks of lamb

1 tablespoon minced ginger

1 tablespoon minced garlic

2 teaspoons garam marsala

200ml olive oil

2 teaspoon tumeric

chopped fresh coriander

zest from 1 orange & 1 lemon

6 curry leaves




Mix the marinade ingredients together, and after scoring the fat on the racks of lamb coat generously and marinate for 3 hours.

Brown in a heavy based pan and then cook in a hot oven for 15 minutes for rare, 20 minutes for medium.

Rest for 10 minutes before carving into cutlets and serving.




500gms chopped sweet potato

2 chopped granny smith apples 

1 large onion finely chopped

1 red capsicum, chopped

1 teaspoon mustard seeds

1/2 teaspoon tumeric

3 tablespoons oil or ghee

1 tablespoon grated ginger

2 teaspoons mild curry paste

1 1/2 cups coconut milk

1 tablespoon minced garlic

1 cinnamon stick

1 tin diced tomatoes




Heat oil or ghee in a heavy based pan then sauté the onions, garlic, ginger, mustard seeds, tumeric, curry paste and cinnamon for 5 minutes.

Add in the sweet potato and capsicum stirring well to coat vegetables.

Add the tomatoes and simmer until sweet potato is tender.