Tandoori lamb

with carrot, citrus and coriander

Serves 4


  • Preheat the oven to 180 degrees.
  • Have your butcher clean the lamb rack and tie it. Leave the rack at room temperature for 1 hour before cooking.
  • Sear the rack of ribs in a pan before roasting it in duck fat with thyme, rosemary and garlic until pink, approximately 7-8 minutes.
  • Clean the lamb necks, removing the fat, season with salt and roast them with the duck fat until a deep colour is achieved.

For the lamb jus:

  • Sear the lamb trimmings in a casserole dish then add the rest of the ingredients and cook slowly in the oven (at a low heat) for 2 hours.
  • After roasting pass the contents through a sieve, and reduce the sauce by half on the hob.
  • Add the lamb neck and cook at a low simmer until tender, approximately 3 hours.
  • Take half of the cooking liquid and reduce to a jus.
  • Keep the other half with the neck and glaze until slightly sticky.

For the puree:

  • Sweat down the thinly sliced carrots in the butter until soft.
  • Add the carrot juice and then blend.
  • Add butter, salt and the citrus reduction and pass through a fine sieve.

To serve:

  • Add two lamb chops to one side of the plate.
  • Put a large spoon of the puree on the other side and place two pieces of the tandoori glazed lamb neck on top.
  • Add a few roasted carrots, some raw carrot shavings and coriander on top of the lamb neck
  • Season the yoghurt with salt and some lemon juice, add a spoon of yoghurt to the plate.
  • At the last moment add thinly sliced spring onion and coriander to the jus and serve on the side.


  • Lamb rack, 8 chops
  • 8 lamb neck fillets
  • 20g duck fat
  • Thyme, rosemary and garlic
  • Salt

For the lamb jus:

  • 2.5kg lamb trimmings
  • 150g each of carrots, shallots, celery
  • 200g garlic
  • 8 tomatoes
  • 1 spring each of rosemary and thyme
  • 3 litres chicken stock
  • 200ml white wine
  • 30g tandoori powder

For the carrot puree:

  • 60g butter
  • 3 carrots sliced very thinly
  • 100ml carrot juice
  • 15ml citrus reduction
  • Salt

For the garnish:

  • 12 roasted baby carrots
  • 12 baby carrot shavings
  • 100g Greek yoghurt
  • ½ a bunch of coriander
  • 8 spring onions


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