Tandoori Lamb Rack With Bombay Potatoes
Ingredients
- 2 x 4 Cutlet lamb racks excess fat trimmed
- 1/3 cup Natural yoghurt plus extra, to serve
- 2 tablespoon Tandoori paste
- 400 gram Baby chat potatoes halved
- 1 tablespoon Olive oil
- 1 Brown onion thinly sliced
- 2 clove Garlic finely chopped
- 1 Green chilli deseeded, thinly sliced
- 1 teaspoon Ground cumin
- 1/2 teaspoon Coriander seeds
- 1/2 teaspoon Brown mustard seeds
- 1/4 teaspoon Turmeric
- Tomato, cucumber and mint salad, mango chutney, lemon wedges
Method
Preheat oven to 200°C (180° fan-forced). In a small bowl combine yogurt and tandoori paste. Place lamb racks in the centre of a baking tray lined with baking paper. Spoon tandoori yoghurt over the lamb racks and season. Cook lamb racks for 25-30 minutes or until cooked to your liking. Remove from oven, place on a plate loosely covered with foil and rest for 5 minutes.
Meanwhile, place potatoes in a large saucepan, cover with water and bring to a simmer over medium heat. Cook for 8-10 minutes or until just tender. Drain.
Heat oil in a large non-stick frying pan over medium heat. Add onions, a pinch of sea salt and cook for 10 minutes or until lightly golden. Add garlic, chilli and spices, stir well to coat and cook for 1-2 minutes until fragrant. Add potatoes and 2/3 cup of water, reduce heat to medium-low, cover and cook for 5 minutes until warmed through. Season.
Slice lamb racks into individual cutlets and serve with potatoes, tomato and cucumber salad, chutney, extra yogurt and mint sprigs.
Free Range Lamb
28 cuts, all of them cut to order in the shop. Pick what the recipe asks for.
Read the guide: Lamb and chickpea tagine
