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Rack of Lamb with Sénégal Pepper Emulsion

Rack of Lamb with Sénégal Pepper Emulsion is a modern African Fusion recipe for a roast rack of lamb flavoured with the African spice, Senegal Pepper and served with a Senegal pepper based sauce. The full recipe is presented here and I hope you enjoy this classic African Fusion version of Rack of Lamb with Sénégal Pepper Emulsion.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Spice RecipesHerb RecipesLamb RecipesFusion RecipesAfrican-fusion Recipes



Ingredients



For the Lamb:



2 racks of lamb, both cut in half
olive oil
2 tbsp black pepper
6 cloves garlic
4 Sénégal Pepper pods beaten to a powder in a pestle an mortar
2 sprigs rosemary, chopped
4 sprigs thyme
4 mint leaves finely chopped

For the Emulsion



1 small onion, finely diced
2 tbsp olive oil
1 bramley apple, peeled and sliced
2 cloves garlic
1 tbsp hot curry powder
6 Sénégal Pepper pods tied into a bouquet garni
1 large tomato, seeded and diced
450ml chicken stock
6 mint leaves, finely chopped
2 tbsp crème fraîche

Method:

Marinate the lamb in the olive oil, black pepper, cloves, Sénégal pepper, rosemary, thyme and mint. Leave for at least six hours in the refrigerator. At the end of this time pan fry the lamb until coloured and finish in an oven set to 160°C (320°F/Gas Mark 3) for 20 minutes.

Meanwhile, prepare the Sénégal Pepper emulsion by sautéeing the onions in the olive oil until just translucent, adding salt and black pepper at the last minute to taste. Add the apples and garlic and cook for a further five minutes. At this point add the curry powder, Sénégal pepper, and tomato and cook for a further fifteen minutes. Add the chicken stock and simmer for fifteen minutes. Strain the mixture and pass through a fine sieve before folding-in the crème fraîche and the mint.

Serve the lamb with sweet potato mash, steamed kale or spinach and drizzle the emulsion over the top.