Tandoori Lamb Rack With Bombay Potatoes
A delicious, hearty dish full of flavour and aroma that will delight all the family.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Plate
- Aluminum foil
- Saucepan
- Colander
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 x 4 Cutlet lamb racks excess fat trimmed
- 1/3 cup Natural yoghurt plus extra, to serve
- 2 tablespoons Tandoori paste
- 400 grams Baby chat potatoes halved
- 1 tablespoon Olive oil
- 1 Olive oil thinly sliced
- 2 cloves Brown onion finely chopped
- 1 Green chilli deseeded, thinly sliced
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Coriander seeds
- 1/2 teaspoon Brown mustard seeds
- 1/4 teaspoon Turmeric (ground)
- Tomato, cucumber and mint salad, mango chutney, lemon wedges
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