Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish
A rack of lamb feels like a very special cut of meat; especially when it is seasoned with love and care. I often find myself devouring a whole rack in one sitting – but choose an 8 bone rack, and you should have plenty for two. This recipe tastes like it has come straight out of a tandoor oven; just don’t tell your friends how easy it is to make in a conventional one!

- 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.
- 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.
