April 2, 2004 recipe from Chef Chris Manning:

Curried Rack of Lamb with Thai Banana Salsa

For the Banana Salsa:

2 bananas peeled, quartered lengthwise and diced
1 cucumber peeled seeded and diced
juice of 2 limes
1 small jalepeno seeded and minced
½ medium red bell pepper minced
1 tblsp brown sugar
1 tblsp fish sauce
¼ cup minced fresh mint leaves
¼ cup minced fresh cilantro leaves

combine the first five ingredients in a medium sized mixing bowl. Toss to coat evenly with the lime juice. Stir in the remaining ingredients and refrigerate until needed.


For the Rack of Lamb:

4-14oz frenched rack of lamb
2 tblsp butter
1 tbslp vegetable oil
2 tblsp curry powder
salt and pepper to taste


In a large saute’ pan add the butter and oil. On low heat add the racks to the pan, meat side down. Season with salt and pepper. Turn the racks when their just turning brown. Season all four racks with the curry powder coating well. Continue to saute’ the racks for 15-20 minutes turning them every five minutes. They are best served medium rare. Spoon some of the salsa onto a place, cut the rack into four pieces and arrange on top of the salsa.