Tandoori lamb racks

Tandoori lamb racks

By
From
Reza’s Indian Spice
Serves
4-6

Get the butcher to French-trim the racks of lamb. They must also be trimmed of all their fat. I often use two marinades in my cooking: the first is to break down the fibres and remove the moisture from the meat; the second to return the moisture and also to infiltrate the meat with flavour and juiciness.

For the first marinade

Ingredients

Quantity Ingredient
3 teaspoons grated root ginger
2 teaspoons crushed garlic
1-2 teaspoons freshly ground black pepper
1-2 teaspoons garam masala
2-3 green chillies, finely chopped
1 lemon, juiced
1 teaspoon salt

For the lamb

Quantity Ingredient
2 french-trimmed racks of lamb, each rack weighing 350g after being trimmed of all their fat

For the second marinade

Quantity Ingredient
165g soft cream cheese
100g cheddar cheese, finely grated
100g mozzarella cheese, finely grated
150ml single cream

Method

  1. Mix all the ingredients for the first marinade in a large bowl, add the racks and mix thoroughly. Cover and leave to marinate in the fridge for at least two hours.
  2. In a separate bowl, combine the ingredients for the second marinade and whisk lightly. Pour this mixture into the marinated lamb, cover and refrigerate overnight.
  3. When you are ready to cook, return the racks to room temperature and preheat the oven to 200°C. Cook the lamb racks for 25–30 minutes for medium meat, which is pink in the centre. Serve.
Tags:
Indian
spice
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