Indian-spiced lamb rack | Women's Weekly Food
Indian-spiced lamb rack adds a fragrant twist, perfect for a delicious roast with friends and family.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 800 grams baby carrots, peeled, trimmed
- 2 tablespoons olive oil
- 4 centimetre (20g) fresh ginger, peeled, finely grated
- 1 tablespoon ground cumin
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 tablespoon lemon juice
- 1 8-cutlet lamb rack, frenched
- 1/2 cup (160g) mango chutney
- 1 cup (280g) yoghurt
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