Tandoori Lamb Rack with Bombay Potatoes | Australian Lamb - Recipes, Cooking Tips and More
Method - Preheat oven to 200°C (180° fan-forced). In a small bowl combine yogurt and tandoori paste.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Plate
- Aluminum foil
- Saucepan
- Colander
- Nonstick skillet
- Mixing spoon
- Chef's knife
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- Tongs
Ingredients
- 2 x 4 cutlet lamb racks, excess fat trimmed
- 1/3 cup natural yoghurt +extra, to serve
- 2 tbsp tandoori paste
- 400g baby chat potatoes, halved
- 1 tbsp olive oil
- 1 brown onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 green chilli, deseeded, thinly sliced
- 1 tsp ground cumin
- 1/2 tsp coriander seeds
- 1/2 tsp brown mustard seeds
- 1/4 tsp turmeric
- Tomato, cucumber and mint salad, mango chutney, lemon wedges
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