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Marinated Outback Lamb racks with a sweet potato & apple curry


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.

Add the apple and coconut milk and cook for 10 minutes.

Serve the cutlets with the curry and garnish with lemon and mango chutney.

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