Tandoori Lamb Recipe
Ingredients
| 1 rack of lamb, containing 8 cutlets (allow 2 cutlets per serve), trimmed of visible fat | ||
| 2 sprigs fresh mint or parsley | ||
| Tandoori marinade | ||
| Grated ginger | 1 Tablespoon | |
| Coriander seeds | 2 Teaspoon, toasted | |
| Tarragon leaves | 2 Teaspoon | |
| 1 teaspoon grated lemon rind | ||
| Cardamom | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Black peppercorns | 1/4 Teaspoon, crushed | |
| Chili powder | 1/4 Teaspoon | |
| 1/2 cup low-fat natural yogurt | ||
| Lemon juice | 1 Tablespoon | |
Directions
1. To make marinade, mix all ingredients in a bowl. Place lamb in a glass or ceramic dish. Spoon over marinade. Rub in well. Cover. Marinate in the refrigerator for 2-4 hours.
2. Preheat oven to 250°C / 475°F / Gas 9. Scrape excess marinade from lamb. Place lamb on a wire rack set in a roasting dish. Pour 2-3 cm / 1-1 1/4 in water or wine into the dish. Add herb sprigs to liquid.
3. Cook lamb for 12-15 minutes. Turn. Cook for 5-10 minutes longer or until cooked to your liking. Serve with a green salad.
2. Preheat oven to 250°C / 475°F / Gas 9. Scrape excess marinade from lamb. Place lamb on a wire rack set in a roasting dish. Pour 2-3 cm / 1-1 1/4 in water or wine into the dish. Add herb sprigs to liquid.
3. Cook lamb for 12-15 minutes. Turn. Cook for 5-10 minutes longer or until cooked to your liking. Serve with a green salad.
Chef
