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Tandoori Spiced Rack of Lamb with Mint and Coriander Relish paleo recipe-min

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!

Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish
 
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Prep time: 
Cook time: 
Total time: 
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
  1. 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.
  2. 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.
  3. Roast the lamb for approximately 30 minutes for medium rare.
  4. Meanwhile, make the chutney by blitzing all the ingredients together in a food processor. Serve alongside the lamb and a salad of your choice.

Tandoori Spiced Rack of Lamb with Mint and Coriander Relish paleo recipe-min

Roast pork rack with baked apples paleo diet recipe dinner idea

Recipe: Roast Pork Rack with Baked Apples

We all know how well pork goes with apples – but instead of making an apple sauce, try serving it with whole baked apples instead. Simple, but delicious.


Roast pork rack with baked apples
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbsp fennel seeds
  • 1 tbsp celtic sea salt
  • 1 tbsp extra virgin olive oil
  • 8 bone pork rack (approx 2kg)
  • 2 red onions
  • 1 bulb garlic
  • 1 tsp cinnamon
  • 6 apples (I used pink lady)
  • 200ml white wine
  • 125 ml beef stock
Instructions
  1. Preheat the oven to 220C (430F)
  2. Using a pestle & mortar, grind the fennel and salt together
  3. Rub the oil into the pork skin, then rub in the salt mixture
  4. Peel the onions and slice into thick wedges
  5. Quarter the garlic bulb and arrange the onion and garlic at the bottom of a roasting tray, then place the pork on top
  6. Roast until the skin turns brown and crispy, approx 20 - 30 minutes, then reduce the heat to 180C (355F) and cook for a further 20 minutes
  7. Score the apples along the centre (this will make sure they don't explode!) and place in the oven tray, around the pork. Cook for 20-30 minutes until the pork juices run clear, and the apples are soft.
  8. Once cooked, remove the pork and apples from the tray and keep warm
  9. Transfer the remaining contents of the tray into a saucepan through a sieve and add the wine to the juices.
  10. Boil over a medium heat for a couple of minutes until the sauce thickens. Add the stock and simmer for 15 minutes.
  11. Serve the pork and apples and top with the sauce.

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Roast pork rack with baked apples paleo diet recipe dinner idea