1 Large Knob of Ginger (Grated)
Zest and Juice of 1 Lemon
1 Good Sprig of Rosemary (Picked and Chopped)
1 Red Chilli (Seeds Removed and Chopped Fine)
1 Tbsn Paprika
1 tsp Coriander Seeds (Toasted and Crushed)
Half tsp Ground Cardamom
Half tsp Ground Cumin
Quarter tsp Cracked Black Pepper
Measure Chop and Mix. It should be a most rub, kind of like wet sand, if it is too dry, add a tsp of water.
2 Four Rib Racks of Lamb (Heavy Fat Removed)
Marinate for a couple of hours, overnight is better if you have the time.
Heat an oven proof frypan with a dash of olive oil. Place lamb in pan and grill fat side down for two minutes, place in pre-heated oven (180c) and cook for approximately 15 to 20 minutes. Set aside to rest covered with foil for 5 to 10 minutes.
While lamb is resting prepare your salad.
Cucumber, mint and frisse Salad
1 Head of Frisee washed and Dark, Outside Leaves Removed (these will be bitter)
1 Continental Cucumber (Cut into Chunks)
1 Red Onion (Sliced Fine)
3 or 4 good sprigs of mint (Leaves just torn up)
Juice of 1 Lime as Dressing
Split Racks into 2 rib pieces and serve on salad.