Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 frenched lamb loin racks, each with

  3. 6 cutlets

  4. Steamed green beans and boiled potatoes, to serve

  5. 1/4 cup tandoori paste

  6. 1/2 cup plain Greek-style yoghurt

Instructions Jump to Ingredients ↑

  1. Make marinade Combine tandoori paste and yoghurt in a shallow dish.

  2. Add lamb to marinade. Coat. Cover. Refrigerate for 1 hour, or up to 8 hours.

  3. Preheat oven to 200°C. Place lamb onto a tray. Roast for 35 minutes for medium-rare. Set aside, covered with foil, for 10 minutes. Serve with beans and boiled potatoes.


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