Indian BBQ with Rack of Lamb, Sarson Prawns and Spiced Potato Wedges

Michelin-Star Chef Rohit Ghai

For 2 People
about 1 hour (plus resting time)
Dairy, Mustard, Crustacean

Utensils & Essentials

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Rack of Lamb 
salt to taste (not included)  
1/2 lime juice
1 tbsp ginger garlic paste  
Spice mix: 1 tsp black cumin, 1 tsp kashmiri chilli powder, 1/4 tsp turmeric, 1 tsp coriander powder, 1/2 tsp garam masala)
50g plain or Greek yogurt
30ml mustard oil
20g fresh ginger  
1 tsp green chilli (chopped)  

1 red onion 
2 tomatoes 
1 cucumber 
1/2 lime juice
4-6 Prawns
salt to taste (not included)
3 tbsp mustard oil
1 tbsp mustard
100g plain or Greek yogurt  
1 lime
4 garlic cloves  
1 green chilli
1 tbsp ginger garlic paste  
Spice mix: 1/2 tsp red chilli powder, 1/4 tsp turmeric, 1/2 tsp ground cumin, 1/2 tsp garam masala)
pinch of black salt (optional)

4-6 potatoes (depending on size)
salt and pepper (not included)
olive oil (not included)
Spice mix: 1 tsp red chilli powder, 1/2 tsp ground cumin, 1/2 tsp turmeric, 1/2 tsp garam masala. 

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Please store your meat, prawns and chilled ingredients in the fridge upon arrival and cook within 24 hours. Store all your spices and ambient ingredients in a cupboard, away from direct sunlight.

The lamb is best marinated overnight (see below). To better plan your cooking, please note the potato wedges need a longer cooking time (about 40 minutes) than the meat and prawns. See instructions below for further instructions.
Before you start: you can keep the rack of lamb as whole, or you can separate the chops by slicing them with a sharp knife.

Marinate the lamb with the ginger and garlic paste, a pinch of salt and the juice of half a lime (keep the other half for the salad). Let it rest in the fridge overnight (if not an option, let it marinate for at least 2 hours).

After this resting time, make the second marinade with the yogurt, the spice mix and mustard oil. Apply to the lamb and mix well. Add some chopped or crushed ginger and some chopped chilli. Let this rest in the fridge for another two hours, to make sure the meat absorbs the flavours before cooking.
When ready to cook, check the seasoning (if necessary add more salt and lime juice). Cook on the hot barbecue at 180 degrees, for 8 to 10 minutes on each side or until nicely charred. 

For the prawns, prepare the marinade by mixing together in a large bowl all the ingredients: yogurt, mustard oil, mustard, ginger garlic paste, lime juice, chopped garlic, chopped chilli, spice mix, salt to taste. Add the prawns and massage the paste on each one of them very well. Let the prawns marinate in the fridge for 30-40 minutes. 
Cook on the barbecue at about 180 degrees for about 6-8 minutes, then turn and cook for a further 2-4 minutes. Chef's Tip: you can brush some melted butter or oil on top for extra moisture and flavour. It won't take any longer than 15 minutes for the overall cooking.

For the potatoes, cut the potatoes into wedges and place them into a roasting tin with a little olive oil and the spice mix. Coat them really well, season with salt and pepper, cover with foil and cook them on the barbecue at 180 degrees for about 30-35 minutes, giving them a stir from time to time. Remove the foil and cook for a further 10 minutes.
Alternatively, you can roast them in the oven. 

For the salad, slice the red onion, tomatoes and cumber, add the lime juice and a pinch salt and mix together.
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