Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish
Discover the perfect Tandoori Spiced Rack of Lamb with Mint and Coriander Relish. A Paleo-friendly dish that is easy to make and bursting with flavour.
Servings: 2 Serves
Calories: 650kcal
Cost: $35
Equipment
- Food processor
- Roasting Dish
- Foil
Ingredients
Rack of Lamb Ingredients:
- 1x 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
- 100 ml 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
- 2.5 cm fresh ginger
- ½ clove garlic
- 1 tsp honey
- Zest and juice 1 lime
- 2 tbsp apple juice
Instructions
- Prepare the Marinade: 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, then rub the marinade all over the lamb. Leave to marinate for 24 hours.
- Preheat the Oven: 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: Roast the lamb for approximately 30 minutes for medium-rare.
- Make the Relish: Meanwhile, make the relish by blitzing all the ingredients together in a food processor.
- Serve: Serve the lamb alongside the mint and coriander relish and a salad of your choice.
Notes
*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.