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Tandoori lamb

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, E
    MineralsZinc, Copper, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Molybdenum

    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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