Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish
Prep time
Cook time
Total time
Author: Suz Crawt
Ingredients
Rack of Lamb Ingredients:
1 x 8 bone rack of lamb
1 tsp coconut oil
5 cm knob ginger
4 garlic cloves
2 green chillies, deseeded and chopped
Zest and juice 1 lime
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon
100ml full fat, unpasteurised yoghurt*
2 onions, sliced into wedges
For the relish:
1 handful fresh mint
1 handful fresh coriander
1 green chilli, deseeded and chopped
2.5cm fresh ginger
½ clove garlic
1 tsp honey
Zest and juice 1 lime
2 tbsp apple juice
*for a dairy free option, use one can of coconut milk. Chill the coconut milk in the fridge overnight, then spoon out the thick coconut ‘cream’ to use in place of yoghurt.
Instructions
In a food processor, whizz together all of the ingredients apart from the lamb, yoghurt and onions to make a paste. Stir into the yoghurt, and then rub the marinade all over the lamb. Leave to marinade for 24 hours.
Preheat your oven to 190C / 375F. Line a roasting dish with foil, and arrange the onion slices at the bottom. Rest the rack of lamb on top of the onions.
Roast the lamb for approximately 30 minutes for medium rare.
Meanwhile, make the chutney by blitzing all the ingredients together in a food processor. Serve alongside the lamb and a salad of your choice.
Recipe by The Paleo Network at https://paleo.com.au/recipe-tandoori-spiced-rack-lamb-mint-coriander-relish/